Cheesy Ricotta Rigatoni Bake
with Sweet Roasted Pepper & Cherry Tomatoes
Cooking time
35 minutes
Servings
4
Calories
660 /serving
This decadent pasta supper finishes al forno under a sprinkling of golden Grana Padano. It completes a super-creamy sauce, swirled with luscious ricotta and heavy cream. Balance it out with brightness from sweet roasted veggies that get even sweeter in the oven.
We will send you:
- 1 Sweet pepper
- 4 Garlic cloves
- 280g Cherry tomatoes
- 30ml Vegetable demi-glace
- 450g Rigatoni
- 120g Ricotta
- 120ml Heavy cream
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • 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
520 mg
Total Carb
98 g
Sugars
10 g
Protein
21 g
Fibre
5 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 pepper lengthwise; thinly slice crosswise.
- Mince the garlic.
- In a large baking dish, toss the sweet pepper 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 pepper, 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, 10 to 12 min., until bubbling at the edges.
- Uncover and switch the oven to broil, 2 to 4 min., until browned.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
