Plant-Based Protein Ragù Rigatoni Bake Protein that tastes like meat (without the meat)

Name: Plant-Based Protein Ragù Rigatoni Bake Protein that tastes like meat (without the meat)
Yield: 2 servings
Ingredients: 6 oz Pasta; 9 oz Ground Plant-Based Protein; 1 Tomato; 2 tbsp Cream Cheese; 1 clove Garlic; 1/2 cup Italian Cheese Blend; 1/4 cup Breadcrumbs; 2 unit Scallions; 1 tbsp Tuscan Heat Spice; 1 tbsp Olive Oil, tbsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

By Recipe0 System

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?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pasta
9 oz Ground Plant-Based Protein
1 Tomato
2 tbsp Cream Cheese
1 clove Garlic
1/2 cup Italian Cheese Blend
1/4 cup Breadcrumbs
2 unit Scallions
1 tbsp Tuscan Heat Spice
1 tbsp Olive Oil, tbsp
1 tbsp Butter, tbsp
tsp Salt, tsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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