Cheesy Sausage and Rigatoni Bake

Name: Cheesy Sausage and Rigatoni Bake with Veggies and Tomato Sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 170 g Rigatoni; 1 unit Zucchini; 1 tsp Garlic Salt; 56 g Baby Spinach; 1 unit Cream Cheese; ¾ cup Mozzarella Cheese, shredded; 1 tbsp Italian Seasoning; 369 mL Crushed Tomatoes; 2 unit Garlic, cloves; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*; ½ tsp Oil*

with Veggies and Tomato Sauce

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This loaded cheesy bake is packed with rigatoni pasta, a creamy tomato sauce and sausage. It's a quick, delicious dinner that's sure to be a weeknight winner!

Tags:

Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)

170 g

Rigatoni

(Contains: Wheat)

1 unit

Zucchini

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

56 g

Baby Spinach

1 unit

Cream Cheese

(Contains: Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 tbsp

Italian Seasoning

(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

369 mL

Crushed Tomatoes

2 unit

Garlic, cloves

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

½ tsp

Oil*

Nutrition Values

Calories840 kcal

Fat31 g

Saturated Fat14 g

Carbohydrate95 g

Sugar17 g

Dietary Fiber12 g

Protein47 g

Cholesterol110 mg

Sodium2000 mg

Trans Fat1 g

Potassium1950 mg

Calcium500 mg

Iron9.5 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

•Large Pot

•Measuring Spoons

•Measuring Cups

•Colander

•Large Non-Stick Pan

•8x8" Baking Dish

Cooking Steps

PDF

Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Roughly chop spinach.
Peel, then mince or grate garlic.

Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add sausage and zucchini to the dry pan.
Cook, breaking up sausage into smaller pieces, until no pink remains in sausage and zucchini is tender-crisp, 5-7 min.**
Carefully drain and discard excess fat.

Add garlic, half the Italian Seasoning (use all for 4 ppl) and half the garlic salt (use all for 4 ppl) to the pan with sausage and zucchini. Season with pepper.
Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min.
Add spinach, cream cheese and half the mozzarella.
Cook, 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 ppl, 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 until cheese melts, 3-4 min. (TIP: Keep your eye on cheese so it doesn't burn!)