Veggie Pasta Bake

Name: Veggie Pasta Bake with roasted veggies & garlicky ricotta cheese
Total time: 25 min
Yield: 2
Cuisine: Italienne
Ingredients: 170 g Rigatonis; 2 cs Base de sauce tomate; 1 pièce(s) Poivron; 113 g Champignons; ¾ tasse(s) Mozzarella, râpée; 100 g Ricotta; 28 g Jeunes épinards; 10 g Mélange d’épices aux fines herbes italiennes; 2 pièce(s) Gousses d'ail; ½ tasse(s) Sauce marinara; 0.13 cc Poivre*; 5 cc Huile*; ½ cc Sucre*; 0.38 cc Sel*; 1 cs Beurre*

with roasted veggies & garlicky ricotta cheese

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

étiquettes:

Végétarien

Allergènes:

Hvede

•Milk

•Schwefeldioxide und Sulfite

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

170 g

Rigatonis

2 cs

Base de sauce tomate

1 pièce(s)

Poivron

113 g

Champignons

¾ tasse(s)

Mozzarella, râpée

100 g

Ricotta

28 g

Jeunes épinards

10 g

Mélange d’épices aux fines herbes italiennes

2 pièce(s)

Gousses d'ail

½ tasse(s)

Sauce marinara

Pas inclus dans votre livraison

0.13 cc

Poivre*

5 cc

Huile*

½ cc

Sucre*

0.38 cc

Sel*

1 cs

Beurre*

Informations nutritionnelles

Énergie (kcal)780 kcal

Graisses35 g

dont saturés16 g

Glucides85 g

dont sucres13 g

Fibres8 g

Protéines32 g

Cholestérol70 mg

Sel1700 mg

Gras Trans1.5 g

Potassium1050 mg

Calcium900 mg

Fer5 mg

Ustensiles

•Passoire

•Grande casserole

•Verre doseur

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grande poêle allant au four

•Bol à mélanger, moyen

•Plat de cuisson de 20x20 cm

Instructions

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!