• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, core and dice green pepper into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add plant-based protein* and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.

• Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings); toss to combine. • Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

• Transfer pasta mixture to an 8-by-8- inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack. • Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.

• Top pasta bake with scallion greens. Divide between plates or serve family style directly from dish. Plant-based protein is fully cooked when internal temperature reaches 165º.