Plant-Based Protein Ragù Rigatoni Bake
Protein that tastes like meat (without the meat)
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 it 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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 clove
Garlic
6 ounce
Rigatoni Pasta
(ContainsWheat)6 ounce
Ground Plant-Based Protein
(ContainsWheat, Soy, Tree Nuts)1 tablespoon
Tuscan Heat Spice
13.76 ounce
Crushed Tomatoes
2 tablespoon
Cream Cheese
(ContainsMilk)½ cup
Italian Cheese Blend
(ContainsMilk)¼ cup
Panko Breadcrumbs
(ContainsWheat)Not included in your delivery
Kosher Salt
1 tablespoon
Olive Oil
1 tablespoon
Butter
(ContainsMilk)Pepper
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
• 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 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, 1 minute.
• Add crushed tomatoes and 1 tsp sugar (2 tsp for 4 servings) to pan with plant- based protein. • Pour in ½ cup plain water (¾ 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.
• 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.