Ricotta Rigatoni and Beyond Meat® Al Forno
with Spinach and Mozzarella
Just like Nonna's pasta al forno, this Beyond Meat® 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Yellow Onion
56 g
Baby Spinach
unit(s)
Garlic, bulb
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 traces of: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Milk, Sesame, Wheat, Mustard, Soy, Sulphites, Peanuts, Tree nuts)
1 tsp
Chili Flakes
7 g
Parsley
2 unit(s)
Beyond Meat®
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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 and Beyond Meat® patties. Season with salt and pepper.
- Cook, stirring occasionally and breaking up patties into smaller pieces, until onions are tender and patties are cooked through, 5-6 min.**
- Add garlic and remaining garlic salt to the pan with onions and Beyond Meat®, 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.
- 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.
- 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 Beyond Meat®, add patties to the pan while cooking onions. Cook, breaking up patties into bite-sized pieces, until cooked through, 5-6 min.**
