avec épinards et mozzarella
Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Rigatonis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Ricotta (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) (lait) • Mozzarella (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) (lait) • Épinards • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Ail • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Fromage ricotta
100 g
Rigatoni
170 g
Poivron
1 unit(s)
Bébés épinards
56 g
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
4 g
Flocons de piment
4 g
Persil
7 g
Sucre
0.5 tsp
Poivre
0.25 tsp
Sel
0.125 tsp
Huile
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
avec filets de poitrine de poulet, épinards et mozzarella
avec poitrines de poulet, épinards et mozzarella
avec épinards et mozzarella
