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Ricotta Rigatoni Al Forno with Spinach and Mozzarella

Just like Nonna's pasta al forno, this rigatoni bake is overflowing with cheese! Creamy ricotta and gooey mozzarella give this dish its rich deliciousness, while wholesome baby spinach adds a pop of bright, fresh flavour.

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Veggie Optional Spice Low CO2
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 100 gr ricotta cheese
  • 170 gr rigatoni
  • 113 gr yellow onion
  • 56 gr baby spinach
  • 3 garlic, cloves
  • 1 crushed tomatoes with garlic and onion
  • 0.75 cups mozzarella cheese, shredded
  • 1 vegetable broth concentrate
  • 1 tsp garlic salt
  • 1 tsp chili flakes
  • 0.5 tsp sugar*
  • 1 tbsp oil*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 7 gr parsley
  • 200 gr ricotta cheese
  • 340 gr rigatoni
  • 226 gr yellow onion
  • 113 gr baby spinach
  • 6 garlic, cloves
  • 2 crushed tomatoes with garlic and onions
  • 1.5 cup mozzarella cheese, shredded
  • 2 vegetable broth concentrates
  • 2 tsp garlic salt
  • 2 tsp chili flakes
  • 1 tsp sugar*
  • 2 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 7 gr parsley

Instructions

  1. 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.
  2. 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.
  3. 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 onions. Season with salt and pepper. Cook, stirring occasionally, until tender, 4-5 min.
  4. Add garlic and remaining garlic salt to the pan with onions, then season with pepper. 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.
  5. 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.
  6. Let rigatoni al forno cool, 5 min.Divide between plates.Sprinkle parsley over top.Sprinkle with remaining chili flakes, if desired.