Ingredients

• 1 (16 ounce) box rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 red onion, chopped
• 3 cloves fresh garlic, minced
• 1 garlic scape, minced
• 3 large heirloom tomatoes, stemmed
• 1 sweet pepper, chopped
• 1 cup chopped broccoli
• 3 baby bella mushrooms, chopped, or more to taste
• 1 (6 ounce) can tomato paste
• 1 teaspoon white sugar
• 8 fresh basil leaves
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 dash ground cinnamon
• salt to taste
• 1 (8 ounce) package soy chicken strips (such as Morningstar Farms®)
• 1 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
2. Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
3. Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
4. Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.