Ricotta Rigatoni and Beyond Meat® Al Forno
with Spinach and Mozzarella
Just like Nonna's pasta al forno, this rigatoni bake is overflowing with cheese and Beyond Meat®! 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
1 tsp
Garlic Salt
1 tsp
Chili Flakes
7 g
Parsley
2 unit
Beyond Meat®
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce.Heat Guide for Step 1: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! 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. (TIP: Place spinach in a bowl, then roughly 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 hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties and onions. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper.
Add garlic and remaining garlic salt to the pan with Beyond Meat® mixture. 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, 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.
