Easy Baked Pasta and Mushroom Ragu

Easy Baked Pasta and Mushroom Ragu

Name: Easy Baked Pasta and Mushroom Ragu with Plant-Based Mozzarella and Crispy Topping
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 170 g Rigatoni; 398 mL Crushed Tomatoes; 113 g Mushrooms; 2 unit(s) Garlic, cloves; 1 unit(s) Shallot; ¾ cup Plant-Based Mozzarella Cheese, shredded; ½ tbsp Italian Seasoning; 56 g Baby Spinach; ½ tbsp Soy Sauce; ¼ cup Panko Breadcrumbs; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*; 1 tbsp Plant-based Butter*

with Plant-Based Mozzarella and Crispy Topping

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Ooey-gooey plant-based cheesy baked pasta got your attention? This hearty dinner is 100% plant-based and 100% comfort food.

Tags:

Veggie

•Quick

•New

•Low CO2

Allergens:

Wheat

•Sulphites

•Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

398 mL

Crushed Tomatoes

113 g

Mushrooms

2 unit(s)

Garlic, cloves

1 unit(s)

Shallot

¾ cup

Plant-Based Mozzarella Cheese, shredded

½ tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

56 g

Baby Spinach

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Plant-based Butter*

Nutrition Values

Calories810 kcal

Fat35 g

Saturated Fat12 g

Carbohydrate102 g

Sugar17 g

Dietary Fiber10 g

Protein23 g

Cholesterol0 mg

Sodium810 mg

Trans Fat0.1 g

Potassium1650 mg

Calcium125 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Measuring Cups

•Large Oven-Proof Pan

•Small Bowl

•Measuring Spoons

Instructions

PDF

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain.
Meanwhile, thinly slice mushrooms.
Peel, then halve shallot. Cut into 1/2-inch pieces.
Peel, then mince or grate garlic.
Roughly chop spinach.

Heat a large oven-proof pan over medium heat.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add half the garlic and panko. Cook, stirring constantly, until golden, 2-3 min.
Remove from heat, then season with salt and pepper.
Transfer to a small bowl, then set aside.

Heat the same pan (used in step 2) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until softened, 3-4 min.
Add shallots, reminaing garlic and soy sauce. Cook, stirring constantly, until fragrant, 1 min.
Season with salt and pepper.

Add crushed tomatoes, reserved pasta water, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) Italian Seasoning.
Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 2-3 min.
Season with salt and pepper.

Add pasta and spinach to the pan. Stir to combine and to wilt the spinach, 1 min.
Spread pasta in an even layer, then sprinkle witbh cheese.
Broil in the middle of the oven until cheese is melted, 3-4 min.

Let pasta bake sit for 5 mins.
Divide between plates.
Sprinkle with toasted panko mixture.