Ricotta Rigatoni Al Forno and Sausage
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Ricotta Rigatoni Al Forno and Sausage

Ricotta Rigatoni Al Forno and Sausage

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.

Optional Spice

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


serving amount

100 g

Ricotta Cheese

(Contains Milk)

170 g


(Contains Wheat)

1 unit(s)

Yellow Onion

56 g

Baby Spinach

3 unit(s)

Garlic, cloves

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit(s)

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


250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

Not included in your delivery

½ tsp


0.13 tsp


0.13 tsp


1 tbsp



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.


Large Pot
Measuring Spoons
Measuring Cups
Medium Oven-Proof Pan


  • 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.
  • 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
  • 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
  • Meanwhile, heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil then add sausage and onions to the pan. Season with salt and pepper. Cook, breaking up sausage and stirring often until onions have softened, and sausage is cooked through, 4-6 min.**
Make sauce
  • 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
  • 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
  • Let rigatoni al forno cool, 5 min.
  • Divide between plates.
  • Sprinkle parsley over top.
  • Sprinkle with remaining chili flakes, if desired.

If you've opted to add sausage, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then add sausage along with onions. Season with salt and pepper. Cook, breaking up sausage and stirring often until onions have softened and sausage is cooked through, 4-6 min**. Follow the rest of the recipe as written.