Veggie Pasta Bake
with roasted veggies & garlicky ricotta cheese
The magic of this pasta bake lies in the hearty roasted veggie filling and delish marinara sauce. As if that weren't enough, it's topped with creamy garlic ricotta and melty mozzarella for that cheesiness every pasta deserves.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Rigatonis
(Contient Blé)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 pièce(s)
Poivron
113 g
Champignons
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
100 g
Ricotta
(Contient Lait)
28 g
Jeunes épinards
10 g
Mélange d’épices aux fines herbes italiennes
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 pièce(s)
Gousses d'ail
½ tasse(s)
Sauce marinara
(Peut contenir Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Gluten, Sésame, Lait, Blé, Moutarde)
Pas inclus dans votre livraison
0.13 cc
Poivre*
5 cc
Huile*
½ cc
Sucre*
0.38 cc
Sel*
1 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, cut pepper into 1/2-inch pieces.
- Quarter mushrooms.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add peppers, mushrooms, 2 tsp Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast on the lower rack of the oven for 14-16 min, until tender.
- Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium heat.
- When butter is melted, add tomato sauce base, three-quarters of the garlic, remaining Italian Herb Spice Blend and 1/4 tsp (1/2 tsp) salt. Cook for 1 min, stirring often, until fragrant.
- Add marinara, reserved pasta water* and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high.
- Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, to a medium bowl, add ricotta, remaining garlic and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- Set the oven to high broil.
- To the pan with marinara, add rigatoni, roasted veggies and spinach, then stir to combine. (NOTE: For 4 portions, stir sauce into the pot with rigatoni.) (TIP: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish [9x13-inch for 4 portions].)
- Top pasta mixture with mozzarella, then dollop with garlic ricotta.
- Broil pasta bake on the upper rack of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on cheese so it doesn't burn!)
- Remove pasta bake from the oven and set aside to cool slightly.
- Divide between plates.
- Enjoy!