A Daring take on an Italian classic: this creamy, oven-baked Rigatoni al Forno is unreal. Full of perfectly-seared Lemon & Herb Daring pieces, a luscious, plant-based “cheese” sauce, broccoli and a crunchy herbed breadcrumb topping–it’s the perfect weeknight dinner of your dreams.
Preheat oven to 400ºF. While the oven preheats, sear the Lemon & Herb Daring pieces in 2 tsp olive oil over medium heat for 5-6 minutes per side, or until golden brown. Reserve on a clean plate.
While Daring cooks, bring a large pot of heavily salted water to a rolling boil. When boiling, add the rigatoni to the pot and cook 2 minutes shy of al dente, depending on the package instructions. Add the broccoli florets for the final 2 minutes of cooking. Drain the rigatoni and broccoli into a colander then add back to the empty pasta pot. Drizzle with 1 tsp olive oil and toss to prevent sticking.
Meanwhile, place a large saucepan over medium heat. Add vegan butter and flour and cook for 2-3 minutes, or until the mixture has become a pale golden brown. While whisking, slowly add cashew milk to the saucepan. Add nutritional yeast, onion powder, salt, pepper, garlic powder, crushed red pepper, and nutmeg and whisk until combined. Bring sauce to a boil then simmer over low heat for 3-5 minutes, until the sauce has thickened slightly.
While the sauce simmers, toss the panko breadcrumbs with 2 tsp olive oil and oregano in a small bowl until evenly coated.
Carefully add the sauce and Daring pieces to the pot with broccoli and pasta. Stir to combine. Evenly coat the inside of a large baking dish with vegan butter then add the pasta mixture. Sprinkle the top evenly with the herbed breadcrumbs and bake for 15-17 minutes, or until the top is just beginning to turn golden brown. Remove from the oven and cool for 10 minutes before serving.