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Ricotta Rigatoni and Bacon Al Forno
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Ricotta Rigatoni and Bacon Al Forno

Ricotta Rigatoni and Bacon 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.

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


serving amount

100 g

Ricotta Cheese

(Contains Milk)

170 g


(Contains Wheat)

113 g

Yellow Onion

56 g

Baby Spinach

3 unit

Garlic, cloves

370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

1 tsp

Garlic Salt

1 tsp

Chili Flakes

7 g


100 g

Bacon Strips

Not included in your delivery

½ tsp


1 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories922 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber9 g
Protein41 g
Cholesterol85 mg
Sodium1601 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 Cups
Measuring Spoons
Medium Oven-Proof Pan



Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! 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. Add half the garlic salt and 1/4 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 pasta water (dbl for 4 ppl), then drain rigatoni. Meanwhile, cut bacon strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.

Cook onions

Meanwhile, heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring occasionally, until tender, 4-5 min.

Make sauce

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 sugar (dbl for 4 ppl). 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, for 2 ppl, transfer to an 8x8-inch baking dish. For 4 ppl, transfer to a 9x13-inch baking dish.)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 cool for 5 min. Divide rigatoni between plates. Sprinkle parsley and crumble bacon over top. Sprinkle with remaining chili flakes, if desired.