Roasted Pepper Rigatoni
with baby spinach and golden fried cheese
Roasted garlic and Italian herbs add a depth of flavour and richness to the tomato sauce that coats the rigatoni and golden cheese in this simple pasta recipe.
Tags:
Veggie
Allergens:
Milk
•Celery
•Wheat
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains Milk)
1 unit(s)
Bell Pepper
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Hello Muscat
(Contains Celery)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
120 grams
Baby Spinach
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat28.3 g
of which saturates17.1 g
Carbohydrate88.5 g
of which sugars20.5 g
Dietary Fiber2.7 g
Protein42.5 g
Cholesterol0 mg
Salt6.01 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
•Baking Sheet with Baking Paper
•Aluminum Foil
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain the cheese and chop into 2cm chunks. Place in a bowl of cold water and leave to soak.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of the oven until tender and slightly charred, 20-25 mins.
2
- Meanwhile, pop the garlic (unpeeled) into a small piece of foil.
- Drizzle in a little oil then scrunch to enclose.
- Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray.
- Roast until softened, 10-12 mins.
3
- Boil a large pot of salted water for the pasta.
- Meanwhile, remove the cheese from the water and pat dry with kitchen paper.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden brown all over, turning regularly, 4-5 mins.
- Once cooked, remove from the pan and set aside.
4
- Return the pan to medium heat.
- Add the chopped tomatoes, muscat and half the Italian herbs (double for 4p).
- Mix in ½ tsp sugar and 75ml water (double both for 4p). Season with salt and pepper then bring to the boil.
- Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.
- Once the garlic is roasted, allow to cool, then squeeze the flesh out of the skin. Mash with the back of a fork and stir into the sauce.
5
- While the sauce simmers, add the rigatoni to the pot of boiling water then bring back to the boil.
- Cook until softened, 12 mins.
- Once the pepper has roasted, stir it through the sauce along with the fried cheese.
- Add the spinach to the sauce, a handful at a time, stirring until wilted and piping hot, 1-2 mins.
- Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if you feel it's too thick.
6
- Once the pasta is cooked, drain in a colander and stir it through the sauce.
- Divide the roasted pepper rigatoni between bowls.
