Hearty Plant-Based Rigatoni Bake with Creamy Tomato Sauce

Craving the comfort of a hearty ragù, minus the meat? We’ve got you covered. This plant-based rigatoni bake swaps in ground plant-based protein, seasoned with Tuscan herbs and spices, scallions and garlic, then simmered in a rich, creamy tomato sauce.

Tossed with al dente rigatoni and blanketed with Italian cheeses and panko breadcrumbs, then baked until crispy and melty, this dish delivers all the satisfaction of a classic baked pasta-without the meat.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
2. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Reserve 1/2 cup pasta cooking water, then drain.
3. While pasta cooks, heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add plant-based protein. Using a spatula, press into an even layer; cook without stirring until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. Add scallion whites, garlic, Tuscan heat spice, salt and pepper; cook, stirring, until scallion whites are slightly softened, about 1 minute.
4. Add crushed tomatoes and 1 tsp sugar (2 tsp for 4 servings) to pan. Pour in 1/2 cup plain water (3/4 cup for 4), salt and pepper; bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 5-7 minutes. Stir in cream cheese and 1 tbsp butter (2 tbsp for 4) until melted and combined. While sauce simmers, in a small bowl, combine panko with 1 tbsp olive oil (2 tbsp for 4). Season with salt and pepper.
5. Stir drained rigatoni into pan with sauce. If needed, stir in reserved pasta cooking water a splash at a time until rigatoni is thoroughly coated. Taste and season with salt and pepper. If your pan isn’t ovenproof, transfer mixture to a baking dish. Evenly sprinkle with Italian cheese and panko mixture.
6. Broil until cheese melts and panko is browned, 2-4 minutes. Watch carefully to avoid burning. Sprinkle with scallion greens. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, you can substitute rigatoni with other short pasta like penne or ziti. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Yes, you can assemble the dish up to the broiling step, cover and refrigerate. When ready to serve, broil as directed, adding a few extra minutes if needed.

Is there a substitute for the plant-based protein?

You can use cooked lentils or crumbled tofu for a similar texture, but the flavor will vary.