with Veggies and Tomato Sauce
This loaded cheesy bake is packed with rigatoni pasta, a creamy tomato sauce and tender Beyond Meat®. It's a quick, delicious dinner that's sure to be a weeknight winner! Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 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 • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Rigatoni
170 g
Zucchini
1 unit(s)
Garlic Salt
0.25 tsp
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Italian Seasoning
0.5 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Salt
0.06 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
Oil
2 tsp
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and zucchini.
- Cook, breaking up patties into smaller pieces, until crispy and zucchini is tender-crisp, 5-7 min.**
- Add garlic, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp (1/2 tsp) garlic salt to the pan with Beyond Meat® and zucchini. Season with pepper.
- Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese, reserved pasta water and half the mozzarella. Cook, stirring often, until spinach is wilted and sauce is smooth, 1-2 min.
- Season with salt and pepper, to taste.
- Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.)
- When sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven until cheese melts, 1-3 min. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let rigatoni bake cool for 2-3 min before serving.
- Divide between bowls.
If you've opted to get Beyond Meat®, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and zucchini. Cook, breaking up patties into smaller pieces, until crispy and zucchini is tender-crisp, 5-7 min.** Disregard instructions to drain excess fat.
880
kcal
Calories
37
g
Fat
16
g
Saturated Fat
99
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
49
g
Protein
50
mg
Cholesterol
1110
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
with Veggies and Tomato Sauce
with Beyond Meat®, Zucchini and Carrots
