Creamy Mozzarella Rigatoni
with courgette ribbons and fresh parsley
In this recipe, courgette is turned into delicate ribbons and baked with a rich, creamy tomato sauce and globs of melting mozzarella. This is a pasta dish with a twist, and one you're sure to enjoy!
Tags:
Family Friendly
•Veggie
Allergens:
Milk
•Wheat
•Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Courgette
1 unit(s)
Garlic
1 unit(s)
Onion
1 pack(s)
Chopped Tomatoes
½ sachet(s)
Italian Herbs
110 grams
Creme Fraiche
(Contains Milk)
125 grams
Mozzarella
(Contains Milk)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
5 grams
Parsley
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3098 kJ
Energy (kcal)740 kcal
Fat29.2 g
of which saturates17 g
Carbohydrate89.5 g
of which sugars17.8 g
Dietary Fiber3.9 g
Protein30.3 g
Cholesterol0 mg
Salt1.87 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Peeler
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the courgette. Create long ribbons by running a peeler down the courgette lengthways.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and garlic until fragrant, stirring occasionally, 2-3 mins.
- Add chopped tomatoes, creme fraiche, balsamic vinegar and half the Italian herbs (double for 4p).
- Stir well and season with ½ tsp sugar (double for 4p), salt and pepper.
- Cook on low heat for 5 mins.
TIP: Loosen the sauce with a splash of water if it becomes too thick.
3
- Lay the courgette ribbons out flat, side by side, in the bottom of an oven dish (don't worry if they overlap a little).
- Drain and tear the mozzarella into small pieces.
4
- Pour the sauce from the pan over the courgette ribbons.
- Arrange the mozzarella pieces on top.
- Season with salt and pepper.
- Bake in the oven until mozzarella is melted, 10-12 mins.
5
- Meanwhile, boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
6
- Stir half the chopped parsley into the drained rigatoni. Season with salt and pepper and toss to combine.
- Divide the pasta between bowls or deep plates and spoon the courgette and creamy sauce over the top.
- Garnish with the remaining parsley.
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