Just like Nonna's pasta al forno, this rigatoni bake is overflowing with cheese. Creamy ricotta and gooey mozzarella give this dish its rich flavour, while wholesome baby spinach adds a pop of freshness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
100 g
Ricotta Cheese
(Contains Milk)
170 g
Rigatoni
(Contains Wheat)
1 unit
Yellow Onion
56 g
Baby Spinach
3 unit
Garlic, cloves
1 unit
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tsp
Chili Flakes
7 g
Parsley
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
If you've opted to add sausage, when the pan is hot, add sausage along with onions. Cook, breaking up sausage into smaller pieces and stirring often, until onions soften slightly and sausage is cooked through, 4-5 min.** Follow the rest of the recipe as written.