Tex-Mex Plant-Based Protein Pasta Bake
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Tex-Mex Plant-Based Protein Pasta Bake

Tex-Mex Plant-Based Protein Pasta Bake

with Mexican Cheese Blend, Monterey Jack & Scallions

Dinner comes together in a snap thanks to this throw-it-all-together Southwestern-spiced pasta bake that stars hearty, spicy plant-based protein. A blend of Mexican-style cheeses melts together with cream cheese for a velvety sauce that clings perfectly to twisty cavatappi, creating a hearty, gooey landing for a topping of Monterey Jack (that’s right, even more cheese—don’t say we didn’t warn you!) and crisp, zingy sprinkle of scallion greens.

Protein Smart
Easy Cleanup
Easy Prep
Plant-Based Protein

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

Total Time25 minutes
Prep Time5 minutes


serving amount

6 ounce

Cavatappi Pasta

(Contains Wheat)

1 unit

Long Green Pepper

2 unit


8 ounce

Ground Tex-Mex Plant-Based Protein

2 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Mexican Cheese Blend

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery


1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories820 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber8 g
Protein39 g
Cholesterol50 mg
Sodium1320 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.


Large Pot
Large Pan
Slotted Spoon
Large Bowl
Baking Dish


Cook Pasta

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.


• While pasta cooks, core and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook Plant-Based Protein

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add plant-based protein* and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.

Assemble Pasta Bake

• Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and ¼ cup reserved pasta cooking water (½ cup for 4 servings); toss to combine. • Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Bake Pasta Bake

• Transfer pasta mixture to an 8-by-8- inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack. • Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.


• Top pasta bake with scallion greens. Divide between plates or serve family style directly from dish.

Plant-based protein is fully cooked when internal temperature reaches 165º.

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