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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
170 g
Rigatoni
(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
Parsley
100 g
Bacon Strips
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Let rigatoni cool for 5 min. Divide rigatoni between plates. Sprinkle parsley and crumble bacon over top. Sprinkle with remaining chili flakes, if desired.
