with Spinach and Mozzarella
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) • 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 (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Garlic • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Ricotta Cheese
100 g
Rigatoni
170 g
Sweet Bell Pepper
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
4 g
Chili Flakes
4 g
Parsley
7 g
Sugar
0.5 tsp
Pepper
0.25 tsp
Salt
0.125 tsp
Oil
1 tbsp
- 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 1/8 tsp (1/4 tsp) chili flakes. (Like things spicy? Add more chili flakes!) Season with pepper, then stir to combine.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium.
- When hot, 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 a 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.
- Sprinkle parsley over top.
- Sprinkle with remaining chili flakes, if you like.
720
kcal
Calories
25
g
Fat
12
g
Saturated Fat
96
g
Carbohydrate
19
g
Sugar
9
g
Dietary Fiber
33
g
Protein
55
mg
Cholesterol
1730
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
with Chicken Breast Tenders, Spinach and Mozzarella
