Cheesy Plant-Based Protein Shreds and Rigatoni Bake
with Veggies and Tomato Sauce
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Zucchini
1 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2.15 g
Italian Seasoning
(May contain traces of: Milk, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
½ tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water to a boil.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then protein shreds and zucchini.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- To the pan with protein shreds and zucchini, add garlic, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper.
- Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese and half the mozzarella. Cook for 1-2 min, stirring often, until spinach is wilted and sauce is smooth.
- Season with salt and pepper.
- Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 servings, grease a 9x13-inch baking dish with 1 tsp oil.)
- When sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let baked rigatoni cool for 2-3 min before serving.
- Divide between bowls.
If you've opted to get plant-based protein shreds, when the pan is hot, add 1 tsp (2 tsp) oil, then protein shreds and zucchini. Cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
