Plant-Based Protein Ragù Rigatoni Bake

Plant-Based Protein Ragù Rigatoni Bake

Protein that tastes like meat (without the meat)

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Craving the comfort of a hearty ragù, minus the meat? We’ve got you covered. Here, we swap in a ground plant-based protein, which we season with Tuscan herbs and spices, scallions, and garlic, then simmer in a rich, creamy tomato sauce. It’s tossed with al dente rigatoni noodles, then blanketed with Italian cheeses and panko breadcrumbs and baked until crispy and melty. Who needs the meat when you’ve got all that?

Tags:Plant-Based ProteinSpicy
Allergens:WheatSoyTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 clove


6 ounce

Rigatoni Pasta


9 ounce

Ground Plant-Based Protein

(ContainsWheat, Soy, Tree Nuts)

1 tablespoon

Tuscan Heat Spice

13.76 ounce

Crushed Tomatoes

2 tablespoon

Cream Cheese


½ cup

Italian Cheese Blend


¼ cup

Panko Breadcrumbs


Not included in your delivery


4 teaspoon

Olive Oil

1 tablespoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat45 g
Saturated Fat22 g
Carbohydrate102 g
Sugar15 g
Dietary Fiber10 g
Protein34 g
Cholesterol130 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Heat 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.


• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. • Reserve ½ cup pasta cooking water, then drain.


• While pasta cooks, heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until slightly softened, 1 minute. • Add plant-based protein* and cook, breaking up into pieces, until lightly browned, 4-5 minutes. Season with Tuscan Heat Spice, salt, and pepper.


• Add crushed tomatoes to pan with plant-based protein. Pour in ½ cup plain water (¾ cup for 4 servings), 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). • While sauce simmers, in a small bowl, combine panko with 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper.


• 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 in sauce. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Evenly sprinkle with Italian cheese and panko mixture.


• Broil pasta until cheese melts and panko is browned, 2-4 minutes. TIP: Watch carefully to avoid burning. • Sprinkle with scallion greens. Divide between plates and serve.