That’s Amore! Ricotta Rigatoni Al Forno
with Spinach and Mozzarella
Just like Nonna's pasta al forno, this rigatoni bake is overflowing with cheese. Creamy ricotta and gooey mozzarella give this dish its richness, while wholesome baby spinach adds a pop of bright, fresh flavour.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • 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) • Spinach • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
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)
Sweet Bell Pepper
56 g
Baby Spinach
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: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
4 g
Garlic Salt
(May contain traces of: Milk, Sesame, Mustard, Soy, Tree nuts, Wheat, Sulphites, Triticale, Peanuts)
4 g
Chili Flakes
(May contain traces of: Milk, Sesame, Mustard, Soy, Tree nuts, Wheat, Sulphites, Triticale, Peanuts)
7 g
Parsley
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Roughly chop spinach.
- To the ricotta container, add 1/4 tsp (1/2 tsp) garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Use less chili flakes for a milder dish and more chili flakes if you like a kick!)
- Season with pepper, then stir to combine.
- Add rigatoni to the boiling water. Cook uncovered for 10-13 min, stirring occasionally, until tender.
- 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 servings) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until tender.
- To the pan with peppers, add garlic and remaining garlic salt, then season with pepper. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Bring to a simmer, then reduce heat to medium-low.
- Cook for 5-8 min, stirring occasionally, until sauce thickens slightly.
- To the pan with sauce, add rigatoni, spinach, reserved pasta water and half the mozzarella.
- Season with salt and pepper, then toss to combine. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 servings, or 9x13-inch baking dish for 4 servings.)
- Sprinkle with remaining mozzarella, then dollop seasoned ricotta over top.
- Broil in the middle of the oven for 3-5 min, until cheese is golden.
- Let rigatoni al forno cool for 5 min.
- Divide between plates.
- Sprinkle parsley over top.
- Sprinkle with remaining chili flakes, if desired.
