avec épinards et mozzarella
Tout comme les pâtes de nonna (grand-maman) cuites al forno (au four), ces rigatonis sont gratinés au fromage et ils en débordent! La ricotta crémeuse et la mozzarella fondante confèrent à ce plat sa richesse et son goût délicieux, tandis que les bébés épinards ajoutent de la couleur, de la légèreté et de la fraîcheur.
Allergens
Utensils
Tags
Fromage ricotta
100 g
Rigatoni
170 g
Oignon jaune
1 unit
Bébés épinards
56 g
Gousses d'ail
3 unit
Tomates broyées à l'ail et aux oignons
1 unit
Mozzarella, râpée
0.75 cup
Concentré de bouillon de légumes
1 unit
Sel d'ail
1 tsp
Flocons de piment
1 tsp
Persil
7 g
Sucre
0.5 tsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
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.
- 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
avec filets de poitrine de poulet, épinards et mozzarella
avec épinards et mozzarella
avec poitrines de poulet, épinards et mozzarella
