Plant-Based Protein Ragù Rigatoni Bake

• 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 half the plant-based protein* (all for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until browned on the bottom, 3-4 minutes. (Save any remaining plant-based protein for another use.) • 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 scallions 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.