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Ricotta Rigatoni Al Forno

Ricotta Rigatoni Al Forno

with Spinach and Mozzarella

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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.

Tags:VeggieOptional SpiceNew
Allergens:MilkGluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Ricotta Cheese

(ContainsMilk)

170 g

Rigatoni

(ContainsGluten)

113 g

Yellow Onion

56 g

Baby Spinach

3 unit

Garlic, cloves

370 mL

Crushed Tomatoes

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk)

1 unit

Vegetable Broth Concentrate

1 tsp

Garlic Salt

1 tsp

Chili Flakes

7 g

Parsley

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat24 g
Saturated Fat13 g
Carbohydrate91 g
Sugar16 g
Dietary Fiber9 g
Protein33 g
Cholesterol56 mg
Sodium1300 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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Colander
Medium Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

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, 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.

6

Let baked rigatoni cool for 5 min. Divide rigatoni between plates. Sprinkle parsley over top. Sprinkle with remaining chili flakes, if desired.