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Easy prep

Skillet-Baked Cheesy Rigatoni

with Tricolore Salad & Herbed Oil Drizzle

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

Stuffed with cheese and spice and everything nice, this vegetarian-friendly dish is sure to satisfy in only 20 minutes. We cook up a homemade marinara by combining mirepoix with crushed tomatoes and a delightful roasted garlic & red pepper seasoning. The sauce coats fresh rigatoni, which we top with a generous amount of mozza. Pop it all into the oven to broil until the cheese has reached melting & bubbling levels of delicious. A tricolore salad dressed with an elegant cold-pressed vinaigrette accompanies the pasta bake; with its combination of arugula, cabbage and radishes, it adds the perfect mixture of crisp and colourful to this quick-to-make recipe.

We will send you:

  • 15ml Minced garlic
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 60g Baby arugula (or baby spinach)
  • 60g Sliced radishes
  • 100g Mirepoix
  • 30ml Cold-pressed Italian vinaigrette
  • 225g Fresh rigatoni
  • 400ml Tomatoes (canned)
  • 60g Mozzarella
  • 15g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

  • Contains: Egg, Gluten, Milk, Wheat

    You will need:

    Medium pot
    Olive oil
    Oil
    Salt & pepper
    Large oven-safe pan
    Strainer
    Total Fat
    36 g
    Saturated Fat
    8 g
    Sodium
    1340 mg
    Total Carbs
    95 g
    Sugars
    17 g
    Protein
    28 g
    Fibres
    11 g
    Preparation
    a picture
    Make the sauce
    Bring a medium pot of salted water to a boil. Preheat the oven to broil. In a large, oven-safe pan, heat a drizzle of oil on medium. Add the mirepoix and all but a pinch of the garlic. Cook, stirring frequently, 3 to 5 minutes, until the carrots begin to soften. Add the crushed tomatoes; season with ¾ of the spice blend and S&P to taste. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 8 to 10 minutes, until the sauce has thickened.
    a picture
    Cook the pasta
    While the sauce cooks, add the pasta to the pot of boiling water. Cook, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
    a picture
    Make the salad
    While the pasta cooks, roughly chop the parsley leaves and stems. In a large bowl, combine the arugula, cabbage, radishes, and ½ the parsley. Drizzle the salad with as much of the vinaigrette as you’d like.
    a picture
    Bake the pasta
    To the pan of sauce, add the cooked pasta and reserved cooking water; stir to combine thoroughly. Top with the cheese and broil in the oven, 3 to 5 minutes, until the cheese is melted and bubbling. Remove from the oven and let set at least 5 minutes before serving.
    a picture
    Make the herbed oil & serve
    While the pasta sets, in a small bowl, combine the remaining parsley, remaining garlic (or as much as you’d like) and 2 tbsp of olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Divide the finished pasta between your plates and top with a spoonful of the herbed oil drizzle. Serve the tricolore salad on the side. Bon appétit!