3 easy steps to a delicious dinner
This pasta dish is as comforting and satisfying as it is quick and simple to make. You’ll simmer fresh rigatoni in a tangy, garlicky marinara sauce, then add fresh spinach that wilts in perfectly. Finish with a dollop of creamy ricotta cheese and a sprinkle of chili flakes, and serve with buttery ciabatta toast for dunking.
Allergens
Utensils
Tags
Marinara Sauce
14 ounce
Ciabatta
1 unit
Spinach
5 ounce
Fresh Rigatoni Pasta
7 ounce
Ricotta Cheese
4 ounce
Chili Flakes
1 teaspoon
Garlic Powder
1 teaspoon
Black Pepper
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Wash and dry produce.
In a large pot combine marinara sauce, garlic powder, 1 1/4 cup water (
1 1/22 cups for 4), and a pinch of salt. Cover and bring to a boil over high heat. Add pasta and cook, uncovered, stirring frequently, until sauce is thickend and pasta is just al dente, 5 minutes.Stir in spinach. Continue cooking, covered, stirring occasionally, until spinach is wilted and pasta is al dente, 1-2 minutes. Taste and season with salt and pepper if desired. Tip: Add splashes of water for desired sauce consistency.
Halve ciabatta and toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4).
Divide pasta between shallow bowls. Top with a dollop of ricotta and as many chili flakes as you'd like. Top ricotta with a crack of fresh pepper and sprinkle of salt. Serve with toast on the side.
720
kcal
Calories
24
g
Fat
10
g
Saturated Fat
99
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
23
g
Protein
100
mg
Cholesterol
1540
mg
Sodium
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