Ricotta Rigatoni Al Forno
with Spinach and Mozzarella
Just like Nonna's pasta al forno, this rigatoni bake is overflowing with cheese. Creamy ricotta and gooey mozzarella give this dish its rich deliciousness, while wholesome baby spinach adds a pop of bright, fresh flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
170 g
Rigatoni
(Contains Wheat)
1 unit
Yellow Onion
56 g
Baby Spinach
3 unit
Garlic, cloves
1 unit
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tsp
Chili Flakes
7 g
Parsley
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
