avec épinards et mozzarella
Tout comme les pâtes de nonna cuites al forno, ces rigatonis débordent de fromage et sont gratinés! 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, de la fraîcheur et une touche santé.
Allergens
Utensils
Tags
Fromage ricotta
100 g
Rigatoni
170 g
Oignon jaune
1 unit(s)
Bébés épinards
56 g
Ail, bulbe
unit(s)
Gousses d'ail
3 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Mozzarella, râpée
0.75 cup
Concentré de bouillon de légumes
1 unit(s)
Sel d'ail
1 tsp
Flocons de piment
1 tsp
Persil
7 g
Sel
0.125 tsp
Sucre
0.5 tsp
Huile
1 tbsp
Poivre
0.125 tsp
- 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.
- 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.
- 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.
- Meanwhile, heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium heat.
- When 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, then toss to combine. (NOTE: If you don't have an oven-proof pan, for 2 ppl, transfer to an 8x8-inch baking dish. For 4 ppl, transfer to a 9x13-inch baking dish.)
- 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.
730
kcal
Calories
25
g
Fat
12
g
Saturated Fat
97
g
Carbohydrate
21
g
Sugar
10
g
Dietary Fiber
33
g
Protein
55
mg
Cholesterol
2170
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
950
mg
Calcium
5.5
mg
Iron
avec poitrines de poulet, épinards et mozzarella
avec filets de poitrine de poulet, épinards et mozzarella
avec épinards et mozzarella
