Prep & Bake Mushroom Rigatoni Marinara
Includes recyclable aluminum tray
This crowd-pleasing Italian-inspired oven bake keeps prep and cleanup to a minimum. Tender rigatoni, earthy mushrooms, and delicate zucchini are tossed with a flavorful marinara sauce and bake in our oven-ready tray. With a final garnish of Parmesan and fresh parsley, dinner is served!
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
1 unit
Zucchini
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
¼ ounce
Parsley
14 ounce
Marinara Sauce
1 unit
Oven-Ready Trays
4 ounce
Shredded Carrots
6 tablespoon
Parmesan Cheese
(Contains: Milk)
6 ounce
Rigatoni Pasta
(Contains: Wheat)
4 ounce
Button Mushrooms
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Arrange rack to top position and preheat oven to 425 degrees. • Cut 4 TBSP butter (8 TBSP for 4 servings) into ¼-inch cubes. • Wash and dry produce. • Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
• In a large bowl, combine marinara, half the garlic powder, half the Italian Seasoning, ¾ cup water (1 ½ cups for 4 servings), 1 tsp salt (2 tsp for 4), and pepper. (You’ll use the rest of the garlic powder and Italian Seasoning in the next step.) • Add sauce mixture to oven-ready tray; stir in rigatoni until thoroughly coated. Evenly top with half the butter. (For 4 servings, divide everything between two trays.) Wash out bowl.
• Toss mushrooms, zucchini, carrots, remaining garlic powder, remaining Italian Seasoning, and 1 TBSP olive oil (2 TBSP for 4 servings) in bowl used for sauce mixture. Season with salt and pepper. • Top pasta mixture evenly with veggies and remaining butter. • Cover tray tightly with foil; bake on top rack until pasta is al dente and veggies are tender, 60-65 minutes.
• While pasta bakes, pick parsley leaves from stems; tear leaves. • Once pasta is done, let rest, covered, at least 5 minutes before serving. • Divide pasta between shallow bowls (be careful when uncovering—steam will release!). Sprinkle with parsley and Parmesan. Serve.
