Prep & Bake Cheesy Pepperoni Rigatoni
with Fresh Rigatoni, Garlicky Marinara & Parmesan
- Eggs
- Wheat
- Milk
This crowd-pleasing pizza-inspired baked pasta keeps prep and cleanup to a minimum, thanks to our convenient oven-ready tray. You'll toss fresh rigatoni, Italian seasoning, and pepperoni with tangy marinara sauce right in the tray; top with plenty of mozzarella and bake until bubbly. Garnish with a sprinkle of Parmesan cheese, and dinner is served!
Ingredients
14 ounce
Marinara Sauce
1 unit
Oven-Ready Tray
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
2 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
3.5 ounce
Pepperoni
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Gently separate rigatoni. Roughly chop half the pepperoni; keep remaining pepperoni slices whole.
In oven-ready tray, combine marinara, stock concentrates, garlic powder, Italian Seasoning, ⅔ cup water, salt, and pepper. TIP: Add chili flakes here if you like things spicy! Stir in rigatoni and chopped pepperoni. (For 4 servings, divide everything between two trays, using ⅔ cup water in each tray.)
Tightly cover tray with foil. Bake on top rack (be sure your oven is preheated!) for 35 minutes. (For 4, bake two trays side by side on top rack.)
Carefully remove foil (watch out for steam!). Stir pasta bake. Sprinkle evenly with mozzarella cheese; arrange pepperoni slices on top of cheese.
Return tray to top rack and bake until cheese is melted and lightly browned and sauce is bubbly, 8-10 minutes.
Divide pepperoni rigatoni bake between plates and sprinkle with Parmesan. Serve with chili flakes on the side.
