Protein Boost | Cheesy Ricotta & Sausage Meat Rigatoni Bake
with Sweet Roasted Peppers & Cherry Tomatoes
Cooking time
25 minutes
Servings
4
Calories
930 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Cozy does it! This decadent pasta supper finishes al forno under a sprinkling of golden Grana Padano cheese. It completes a super creamy sauce, swirled with luscious ricotta and heavy cream. Balance it out with brightness from roasted veggies: already-sweet peppers and cherry tomatoes get even sweeter in the oven before rubbing shoulders with tubes of rigatoni.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 4 Garlic cloves
- 2 Sweet peppers
- 450g Rigatoni
- 30ml Vegetable demi-glace
- 120ml Heavy cream
- 120g Ricotta
- 25g Grana Padano (contains rennet)
- 280g Cherry tomatoes
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Large baking dish
Oil
Salt & pepper (S&P)
Strainer
Large pan
Total Fat
42 g
Saturated Fat
18 g
Sodium
1420 mg
Total Carb
102 g
Sugars
12 g
Protein
40 g
Fibre
7 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.
Cook the sausage meat
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Combine the pasta & sauce
To the pot of pasta, add the sausage meat, 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
