Easy Baked Pasta and Mushroom Ragu
with Plant-Based Mozzarella and Crispy ToppingCalories
:
910 kcalProtein
:
26g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Quick
Allergens:
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Triticale
- Wheat
- Fish
- Egg
- Gluten
Ooey-gooey plant-based cheesy baked pasta got your attention? This hearty dinner is 100% plant-based and 100% comfort food.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
170 g
Rigatoni
(Contains: Wheat)
398 mL
Crushed Tomatoes
113 g
Mushrooms
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
¾ cup
Plant-Based Mozzarella Cheese, shredded
2.15 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
56 g
Baby Spinach
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Milk, Mustard, Sesame, Wheat, Fish, Egg)
¼ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Plant-based Butter*
Nutrition Values
Calories910 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate103 g
Sugar20 g
Dietary Fiber10 g
Protein26 g
Sodium760 mg
Trans Fat0.1 g
Potassium2100 mg
Calcium175 mg
Iron7.5 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.
Utensils
•Strainer
•Large Pot
•Measuring Cups
•Large Oven-Proof Pan
•Small Bowl
•Measuring Spoons
Cooking Steps
1
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Meanwhile, thinly slice mushrooms.
- Peel, then halve shallot. Cut into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
2
- Heat a large oven-proof pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add half the garlic and panko. Cook, stirring constantly, until golden, 2-3 min.
- Remove from heat, then season with salt and pepper.
- Transfer to a small bowl, then set aside.
3
- Heat the same pan (used in step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until softened, 3-4 min.
- Add shallots, reminaing garlic and soy sauce. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
4
- Add crushed tomatoes, reserved pasta water, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) Italian Seasoning.
- Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 2-3 min.
- Season with salt and pepper.
5
- Add pasta and spinach to the pan. Stir to combine and to wilt the spinach, 1 min.
- Spread pasta in an even layer, then sprinkle witbh cheese.
- Broil in the middle of the oven until cheese is melted, 3-4 min.
6
- Let pasta bake sit for 5 mins.
- Divide between plates.
- Sprinkle with toasted panko mixture.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's taste, though some found it less flavorful than expected. The plant-based mozzarella received mixed reviews.
- Ease of prep: Instructions could be clearer, especially for those without oven-safe pans. Consider wilting spinach before adding pasta for easier mixing.
- Suggestions: Try adding more cheese on top or incorporating plant-based meat for extra flavor. Some preferred the dish without cheese or as a pasta sauce.
- Texture: Reviewers appreciated the variety of textures, but some found the plant-based cheese texture unusual or slimy.
