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Plant-Based Protein Ragù Rigatoni Bake

Protein that tastes like meat (without the meat)

Plant-Based Protein Ragù Rigatoni Bake

Hearty rigatoni baked in a rich, plant-based ragù with savory, meaty flavor and satisfying protein. A cozy, crowd-pleasing pasta bake that feels indulgent.

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Ingredients

For 2 servings

  • 2 tablespoon Cream Cheese
  • 13.76 ounce Crushed Tomatoes
  • 1 clove Garlic
  • 6 ounce Ground Plant-Based Protein
  • ½ cup Italian Cheese Blend
  • ¼ cup Panko Breadcrumbs
  • 6 ounce Rigatoni Pasta
  • 2 unit Scallions
  • 1 tablespoon Tuscan Heat Spice

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Plant-Based Protein Ragù Rigatoni Bake
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories930
Protein41g
Carbs102g
Fat41g
Tags:
Plant-Based ProteinProtein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free needs, use plant-based cream cheese and a vegan melting cheese in place of the milk-based cheeses. For gluten-free, swap the pasta and breadcrumbs for gluten-free versions; if avoiding soy, choose a different plant-based protein crumble.

What to serve with it

Serve it with a crisp green salad or simple roasted vegetables to balance the rich, spicy bake. Garlic bread or a warm baguette also works well for soaking up the sauce and making the meal feel more complete.

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