Ricotta Rigatoni Al Forno
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ricotta Rigatoni Al Forno

Ricotta 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 deliciousness, while wholesome baby spinach adds a pop of bright, fresh flavour.

Tags:
Veggie
Low CO2
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 piece

Yellow Onion

56 g

Baby Spinach

piece

Garlic, bulb

3 piece

Garlic, cloves

1 piece

Crushed Tomatoes with Garlic and Onion

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 piece

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

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

½ tsp

Sugar*

sideBannerName

Nutrition Values

Calories730 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate97 g
Sugar21 g
Dietary Fiber10 g
Protein33 g
Cholesterol55 mg
Sodium2170 mg
Trans Fat1 g
Potassium1250 mg
Calcium950 mg
Iron5.5 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
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 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 onions. Season with salt and pepper.
  • Cook, stirring occasionally, until tender, 4-5 min.
Make sauce
4
  • Add garlic and remaining garlic salt to the pan with 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.