Italian Sausage Rigatoni
Includes recyclable aluminum tray
This pasta bake keeps cleanup to a minimum thanks to our oven-ready tray. Fresh rigatoni cooks up perfectly tender in the oven along with our flavorful Italian pork sausage, peas, and a rich tomato-pepper sauce (aka romesco!)—with no prep required. Finish it with a sprinkle of nutty Parmesan for a convenient, delicious meal in a flash!
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
6 tablespoon
Romesco Sauce
1 unit
Oven-Ready Aluminum Trays
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Peas
2 unit
Chicken Stock Concentrate
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
9 ounce
Italian Pork Sausage Mix
Not included in your delivery
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing if necessary; discard casing. Break up sausage into bite-size pieces in oven-ready tray (for 4 servings, evenly divide sausage between two trays). • Add rigatoni, peas, romesco sauce, stock concentrates, and 1 1⁄4 cups hot water. (For 4, divide ingredients between two trays, using 1 1⁄4 cups hot water for each tray.) Stir to combine.
• Cover oven-ready tray tightly with aluminum foil and bake on top rack for 20 minutes (for 4 servings, bake two trays side by side on top rack). • Carefully remove foil from tray (watch out for steam!). Gently stir pasta bake. • Return pasta bake to top rack and bake, uncovered, until pasta is al dente and sausage is cooked through, 12-15 minutes more. Taste and season with pepper if desired.
• Divide pasta bake between shallow bowls. Top with Parmesan and serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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