That’s Amore! Bacon and Ricotta Rigatoni Al Forno
with Spinach and Mozzarella- Milk
- Wheat
- Milk
- Sesame
- Gluten
- Egg
- Fish
- Mustard
- Crustaceans
- Soy
- Tree nuts
- Wheat
- Sulphites
- May contain traces of allergens
- Triticale
- Peanuts
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) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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.
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
100 g
Bacon Strips
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 hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard fat and carefully wipe pan clean.
- Return the same pan to heat. 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.
- Roughly crumble bacon over top.
- Sprinkle parsley over top.
- Sprinkle with remaining chili flakes, if desired.
If you've opted to add bacon, when the pan is hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook peppers.
Roughly crumble bacon over plated pasta
