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 rich flavour, while wholesome baby spinach adds a pop of freshness.
Allergens
Utensils
Tags
Ricotta Cheese
100 g
Rigatoni
170 g
Yellow Onion
1 unit(s)
Baby Spinach
56 g
Garlic, cloves
3 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Vegetable Broth Concentrate
1 unit(s)
Garlic Salt
1 tsp
Chili Flakes
1 tsp
Parsley
7 g
Sugar
0.5 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
1 tbsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
- Add half the garlic salt and 1/4 tsp (1/2 tsp) chili flakes to the container with ricotta. (NOTE: Reference heat guide.)
- Season with pepper, then stir to combine.
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-13 min.
- 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 ppl) over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Season with salt and pepper.
- Cook, stirring occasionally, until tender, 4-5 min.
- Add garlic and remaining garlic salt to the pan with onions, then season with pepper. Cook, stirring often, until fragrant, 30 sec.
- Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Bring to a simmer, then reduce heat to medium-low.
- Cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
- Add rigatoni, spinach, reserved pasta water and half the mozzarella to the pan with sauce.
- Season with salt and pepper, to taste, then toss to combine. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 ppl, or 9x13-inch baking dish for 4 ppl.)
- Sprinkle with remaining mozzarella, then dollop seasoned ricotta over top.
- Broil in the middle of the oven until cheese is golden-brown, 3-5 min.
- Let rigatoni al forno cool, 5 min.
- Divide between plates.
- Sprinkle parsley over top.
- Sprinkle with remaining chili flakes, if desired.
720
kcal
Calories
25
g
Fat
12
g
Saturated Fat
95
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
33
g
Protein
55
mg
Cholesterol
1690
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
950
mg
Calcium
5
mg
Iron
with Chicken Breast Tenders, Spinach and Mozzarella
