Ricotta & Italian Sausage Rigatoni Al Forno
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Ricotta &  Italian Sausage Rigatoni Al Forno

Ricotta & Italian Sausage Rigatoni Al Forno

with Spinach and Mozzarella

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.

Tags:
Optional Spice
Allergens:
Milk
•Wheat

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

Preparation Time35 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

½ tsp

Sugar*

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories980 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber12 g
Protein53 g
Cholesterol130 mg
Sodium2250 mg
Trans Fat1 g
Potassium1750 mg
Calcium1000 mg
Iron7 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
•Medium Oven-Proof Pan

Instructions

Prep
1
  • Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Peel, then mince or grate garlic. 
  • Roughly chop parsley.
  • Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
  • Add half the garlic salt and 1/4 tsp (1/2 tsp) chili flakes to the container with ricotta. (NOTE: Reference heat guide.)
  • Season with pepper, then stir to combine.
Cook rigatoni
2
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-13 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain rigatoni.
Cook sausage and onions
3
  • Meanwhile, heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then sausage and onions. Season with salt and pepper. 
  • Cook, breaking up sausage into smaller pieces and stirring occasionally, until onions are tender and sausage is cooked through, 4-5 min.**
Make sauce
4
  • Add garlic and remaining garlic salt to the pan with sausage and onions, then season with pepper. Cook, stirring often, until fragrant, 30 sec. 
  • Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Bring to a simmer, then reduce heat to medium-low.
  • Cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
Assemble and broil rigatoni
5
  • Add rigatoni, spinach, reserved pasta water and half the mozzarella to the pan with sauce.
  • Season with salt and pepper, to taste, then toss to combine. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 ppl, or 9x13-inch baking dish for 4 ppl.)
  • Sprinkle with remaining mozzarella, then dollop seasoned ricotta over top.
  • Broil in the middle of the oven until cheese is golden-brown, 3-5 min.
Finish and serve
6
  • Let rigatoni al forno cool, 5 min.
  • Divide between plates.
  • Sprinkle parsley over top.
  • Sprinkle with remaining chili flakes, if desired.

 

7

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.