Cheesy Ricotta Rigatoni Bake
with Roasted Peppers & Cherry Tomatoes
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Cozy does it! This super creamy pasta supper, swirled with ricotta, finishes al forno under a sprinkling of Grana Padano. Balance the sauce out with brightness from fam-friendly veggies: sweet peppers and cherry tomatoes get even sweeter in the oven before tossing around with tubes of rigatoni.
We will send you:
- 2 Sweet peppers
- 280g Cherry tomatoes
- 4 Garlic cloves
- 30ml Vegetable demi-glace
- 450g Rigatoni
- 25g Parmigiano Reggiano (contains rennet)
- 120g Ricotta
- 120ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Large baking dish
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
11 g
Sodium
530 mg
Total Carb
102 g
Sugars
12 g
Protein
21 g
Fibre
6 g
Preparation
Roast the sweet peppers & tomatoes
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Halve and core the sweet peppers lengthwise; thinly slice crosswise.
- Mince the garlic.
- In a large baking dish, toss the sweet peppers and tomatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring and adding ¾ of the garlic halfway, 10 to 12 min., until softened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water, drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Combine the pasta & sauce
- To the pot of pasta, add the sweet peppers, tomatoes, ricotta, cream, demi-glace, ½ the reserved cooking water, the remaining garlic and spices, and S&P; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Transfer to the baking dish.
Assemble & bake the pasta
- Sprinkle the pasta with the Grana Padano and a drizzle of oil.
- Cover and bake, 15 to 17 min., until bubbling at the edges.
- Uncover and bake, 10 to 12 min., until browned on top.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
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