One Pot Spicy Rigatoni alla Rossa

Name: One Pot Spicy Rigatoni alla Rossa with Fresh Rigatoni, Mozzarella & Spinach
Total time: 15 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Tomato Paste; 1 tablespoon Italian Seasoning; 1 teaspoon Garlic Powder; 1 unit Veggie Stock Concentrate; 4 tablespoon Cream Cheese; 7 ounce Fresh Rigatoni Pasta; 5 ounce Spinach; 4 ounce Fresh Mozzarella; 1 teaspoon Chili Flakes; Pepper; Olive Oil; Salt

with Fresh Rigatoni, Mozzarella & Spinach

Sara HeilmanPublished on November 11, 2024

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For our chefs' version of rigatoni rosa ("pink" in Italian), you’ll make a quick homemade tomato sauce swirled with cream cheese and seasoned with chili flakes (for a little heat!). Toss in tender fresh rigatoni pasta that cooks in a flash, then stir in spinach, top with fresh mozzarella, and get ready to blush from all the compliments.

Tags:

Veggie

•Calorie Smart

•Quick

•Easy Prep & Clean

•New

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato Paste

1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

4 tablespoon

Cream Cheese

(Contains: Milk)

7 ounce

Fresh Rigatoni Pasta

(Contains: Eggs, Wheat)

5 ounce

Spinach

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

Pepper

Olive Oil

Salt

Nutrition Values

/ per serving

Calories610 kcal

Fat26 g

Saturated Fat13 g

Carbohydrate68 g

Sugar16 g

Dietary Fiber4 g

Protein23 g

Cholesterol110 mg

Sodium980 mg

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.

Utensils

•Whisk

•Large Pot

Instructions

• Heat a large drizzle of olive oil in a large pot over medium heat. Add tomato paste, Italian Seasoning, garlic powder, stock concentrate, and chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4 servings). Cook, stirring, until fragrant and tomato paste darkens in color, 30-60 seconds. • Whisk cream cheese into pot with sauce mixture. Cook, whisking, until melted and combined, 20-30 seconds.

• Wash and dry produce. • Stir rigatoni and 2 cups water (3 cups for 4 servings) into pot with sauce mixture; season with salt and pepper. (TIP: Gently separate rigatoni with your hands before adding to pot.) Increase heat to medium high and bring to a simmer. • Cook, stirring constantly, until rigatoni is tender and sauce is creamy and thickened, 5-6 minutes. (TIP: Gently scrape rigatoni from bottom of pot if it begins to stick.) Remove from heat. • Add spinach and stir until wilted, 30-60 seconds. TIP: Depending on the size of your pot, you may need to add spinach in batches––stir in a splash of water to help spinach wilt if needed.

• Tear mozzarella into bite-size pieces and sprinkle evenly over pasta. Season with salt and pepper. • Divide pasta between shallow bowls or serve family style with any remaining chili flakes on the side.