Veggie Pasta with Sausage Bake

Name: Veggie Pasta with Sausage Bake with roasted veggies & garlicky ricotta cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 170 g Rigatoni; 2 tbsp Tomato Sauce Base; 1 unit(s) Sweet Bell Pepper; 113 g Mushrooms; ¾ cup Mozzarella Cheese, shredded; 100 g Ricotta Cheese; 28 g Baby Spinach; 10 g Italian Herb Spice Blend; 2 unit(s) Garlic, cloves; ½ cup Marinara Sauce; 0.13 tsp Pepper*; 5 tsp Oil*; ½ tsp Sugar*; 0.38 tsp Salt*; 1 tbsp Butter*

with roasted veggies & garlicky ricotta cheese

Get Up To 20 Free Meals + Free Sides for Life

The magic of this pasta bake lies in the hearty roasted veggie filling and delish marinara sauce. As if that weren't enough, it's topped with creamy garlic ricotta and melty mozzarella for that cheesiness every pasta deserves.

Tags:

Veggie

Allergens:

Hvede

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

2 tbsp

Tomato Sauce Base

1 unit(s)

Sweet Bell Pepper

113 g

Mushrooms

¾ cup

Mozzarella Cheese, shredded

100 g

Ricotta Cheese

28 g

Baby Spinach

10 g

Italian Herb Spice Blend

2 unit(s)

Garlic, cloves

½ cup

Marinara Sauce

Not included in your delivery

0.13 tsp

Pepper*

5 tsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

1 tbsp

Butter*

Nutrition Values

Calories780 kcal

Fat35 g

Saturated Fat16 g

Carbohydrate85 g

Sugar13 g

Dietary Fiber8 g

Protein32 g

Cholesterol70 mg

Sodium1700 mg

Trans Fat1.5 g

Potassium1050 mg

Calcium900 mg

Iron5 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

•Colander

•Large Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Oven-Proof Pan

•Medium Bowl

•8x8" Baking Dish

Cooking Steps

To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain rigatoni, then return to the pot, off heat.

Meanwhile, cut pepper into 1/2-inch pieces.
Quarter mushrooms.
Roughly chop spinach.
Peel, then mince or grate garlic.

To a parchment-lined baking sheet, add peppers, mushrooms, 2 tsp Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast on the lower rack of the oven for 14-16 min, until tender.

Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium heat.
When butter is melted, add tomato sauce base, three-quarters of the garlic, remaining Italian Herb Spice Blend and 1/4 tsp (1/2 tsp) salt. Cook for 1 min, stirring often, until fragrant.
Add marinara, reserved pasta water* and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high.
Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly.

Make Garlic Ricotta & Assemble Pasta Bake

Meanwhile, to a medium bowl, add ricotta, remaining garlic and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
Set the oven to high broil.
To the pan with marinara, add rigatoni, roasted veggies and spinach, then stir to combine. (NOTE: For 4 portions, stir sauce into the pot with rigatoni.) (TIP: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish [9x13-inch for 4 portions].)

Top pasta mixture with mozzarella, then dollop with garlic ricotta.
Broil pasta bake on the upper rack of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on cheese so it doesn't burn!)
Remove pasta bake from the oven and set aside to cool slightly.
Divide between plates.
Enjoy!