*Family Big Batch* Sausage Topped Veggie Pasta Alforno
with Parmesan Ricotta Topping and Salad- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
- Egg
- Fish
- Crustaceans
Ingredients
250 g
Mild Italian Sausage, uncased
340 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Zucchini
227 g
Broccoli
113 g
Spring Mix
1 unit(s)
Tomato
10 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Egg, Fish)
28 g
Croutons
(Contains: Wheat, Milk May be present: Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Egg, Fish, Crustaceans)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Bring a large pot of salted water to a boil over high.
- Meanwhile, quarter zucchini lengthwise. Cut into 1/2-inch quarter-moons.
- To an unlined baking sheet, add zucchini, 1 tbsp (2 tbsp) oil and half the Italian Herb Spice Blend. Toss to coat.
- Roast in the bottom of the oven for 7-9 min, until tender-crisp and lightly charred.
- To the boiling water, add rigatoni. Cook for 8 min, stirring occasionally, until almost tender but still firm to the bite.
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) pesto. Season with salt and pepper. Stir to combine. This is your dressing.
- To a medium bowl, add sausage, ricotta, half the parmesan and remaining Italian Herb Spice Blend. Season with salt and pepper, then combine. Set aside.
HAS IT BEEN 8 MIN?
- To pot of rigatoni, add broccoli. Cook for 1-2 min until broccoli is bright green and rigatoni tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water. Strain rigatoni and broccoli, then return to the pot.
- Add crushed tomatoes, zucchini remaining pesto and 1/2 cup reserved pasta water. Season with salt and pepper. Return to heat. Cook for 2-3 min, stirring often until warmed through.
- Transfer mixture to an 8 x 8 baking dish. (9 x 13 baking dish 4 servings)
HEY HANNAH! can you do half using a measuring spoon to scoop and half just using your fingers? would like to confirm timing in both scenarios thank you!
- Using fingers or two spoons, pinch or scoop 1/2 tbsp size pieces of sausage mixture and place right over pasta. (Note: Don't worry about shaping into balls, freeform is perfectly fine!)
- Sprinkle remaining parmesan over top.
- Bake in the middle the oven for 7-10 min until sausage is cooked through.**
- Meanwhile, cut tomato into 1/4-inch pieces.
- To bowl of dressing, add tomatoes, spring mix and croutons. Do not mix until step 6!
- Let pasta sit for 5 min before serving. (TESTER IS THIS EVEN NECESSARY?
- Toss salad.
- Divide pasta and salad between plates.
