Cheesy Baked Rigatoni
Includes recyclable aluminum tray
Cheesy, creamy, and oh-so-comforting, this pasta dish is as satisfying as it is simple to make. Into our oven-ready tray, we add creamy tomato sauce, fresh rigatoni, and peas. A blend of Italian-style cheeses, dollops of ricotta, and a sprinkle of chili flakes turns this simple meal into an impressive showstopper in no time at all.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Oven-Ready Aluminum Trays
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
4 ounce
Peas
1 teaspoon
Chili Flakes
14 ounce
Marinara Sauce
4 ounce
Ricotta Cheese
(Contains Milk)
1 unit
Mushroom Stock Concentrate
½ cup
Italian Cheese Blend
(Contains Milk)
7 ounce
Fresh Rigatoni Pasta
(Contains Eggs, Wheat)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Gently separate rigatoni. • In oven-ready tray, mix together marinara, cream sauce base, stock concentrate, and garlic powder until thoroughly combined. (For 4 servings, divide everything between two trays.)
• Add rigatoni, peas, and 1⁄2 cup water. (For 4 servings, divide rigatoni and peas between trays, using 1⁄2 cup water for each tray.) Stir until evenly combined. • Cover tray tightly with foil. Bake on top rack for 25 minutes.
• Carefully remove foil (watch out for steam!). Sprinkle pasta evenly with Italian Cheese Blend and dollop with ricotta; lightly season with salt and pepper. Return tray to top rack and bake until cheese is melted and lightly browned and sauce is bubbly, 8-10 minutes.
• Divide pasta between plates; serve with chili flakes on the side.