Ricotta Rigatoni and Beyond Meat® Al Forno
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Ricotta Rigatoni and Beyond Meat® Al Forno

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.

Tags:
Veggie
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

2 piece

Beyond Meat®

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate105 g
Sugar21 g
Dietary Fiber12 g
Protein54 g
Cholesterol55 mg
Sodium2170 mg
Trans Fat1 g
Potassium1700 mg
Calcium1000 mg
Iron11.5 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 and Beyond Meat®
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 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.**
Make sauce
4
  • 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.
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.


Modularity step (under step 3)
7

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.**