Skillet Veggie Ziti and Chili-Spiced Ricotta
with Roasted Red Pepper and Spinach- Milk
- Wheat
- Soy
- Triticale
- Sesame
- Tree nuts
- Milk
- Mustard
- Sulphites
- Wheat
- Peanuts
- May contain traces of allergens
Tender pasta is coated in a fragrant tomato sauce, then topped with ricotta, spiked with chilis and broiled to perfection with a sprinkle of mozzarella. It's all about comfort. Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Spinach • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Garlic • Chili flakes • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Crushed Tomatoes with Garlic and Onion
100 g
Ricotta Cheese
(Contains: Milk)
113 g
Baby Spinach
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
½ tbsp
Italian Seasoning
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
1 tsp
Chili Flakes
(May contain traces of: Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
170 g
Penne
(Contains: Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return penne to the same pot, off heat.
- Peel, then mince or grate garlic.
- Roughly chop the spinach.
- Core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, until tender-crisp, 8-10 min.
- Meanwhile, add ricotta, 1/2 tsp (1 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes to a small bowl. Season with salt and pepper, then stir to combine.
- Set aside.
- Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add crushed tomatoes and 1 tsp (2 tsp) Italian Seasoning. Cook, stirring occasionally, until sauce is slightly reduced, 2-3 min.
- Add spinach and peppers, then stir until spinach is wilted, 1-2 min. Season with salt and pepper.
- Dollop chili-spiced ricotta over the pasta, than sprinkle over the mozzarella. (NOTE: If you don't have an oven-proof pan, use an 8x8-inch baking dish for 2 ppl, or a 9x13-inch baking dish for 4 ppl.)
- Broil in the middle of the oven, until cheese is melted, 3-5 min.
- Divide baked ziti between plates.
- Sprinkle over more chili flakes, if desired.
