Cheesy Baked Sausage Rigatoni
with Roasted Veggies
Get your plates ready, because this baked pasta dish is bound to become a family favourite! With delicious Italian sausage, roasted zucchini and peppers, a rich, garlicky tomato sauce and cheese for DAYS, this weeknight winner can't be beat.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Rigatoni
(Contains Wheat)
370 mL
Crushed Tomatoes
50 g
Shallot
2 unit
Garlic, cloves
160 g
Sweet Bell Pepper
200 g
Zucchini
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. 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. Wash and dry all produce. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.
Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 6-8 min. While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage and shallots. Season with salt and pepper. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Add garlic and Cream Sauce Spice Blend to the pan with sausage. Cook, stirring often, until garlic is fragrant, 1-2 min. Add crushed tomatoes and reserved pasta water. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, remove the pan from heat.
Add sauce, veggies and half the mozzarella to the pot with rigatoni. Season with salt and pepper, to taste, then stir to combine. Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl). Transfer rigatoni to the baking dish. Sprinkle remaining mozzarella over top, then Parmesan. Bake in the middle of the oven until cheese is golden-brown and sauce is thickened slightly, 8-10 min.
Let baked rigatoni cool slightly, 2-3 min. Divide baked rigatoni between plates. Sprinkle parsley over top.
