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Red Sauce Rigatoni

Red Sauce Rigatoni

with Veggie-Packed Meatballs and Basil

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We know it’s not easy to keep a secret, but this one is just too good. By stealthily sneaking kale into meatballs, you’ll have a way to get everyone to eat their greens. And because we really want to make it that easy, we’re serving them with some guaranteed crowd-pleasers: al dente rigatoni, a thick and hearty tomato sauce, and a sprinkling of Parmesan cheese.

Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

4 clove

Garlic

¼ ounce

Basil

4 ounce

Tuscan Kale

2 box

Crushed Tomatoes

20 ounce

Ground Beef

2 teaspoon

Meatloaf Spice Blend

¼ cup

Panko Breadcrumbs

(ContainsWheat)

12 ounce

Rigatoni Pasta

(ContainsWheat)

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber7 g
Protein48 g
Cholesterol110 mg
Sodium670 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Peel, halve, and finely chop onion. Thinly slice garlic. Pick basil leaves from stems; discard stems. Remove stems from kale and discard; stack, then roll up leaves and thinly slice crosswise into shreds. Chop shreds into fine pieces. TIP: Use a food processor to chop kale, if you like.

2

Heat a large drizzle of olive oil in a large, tall-sided panover mediumhigh heat. Add onion and cook, tossing occasionally, until softened, about 5 minutes. Add garlic and cook, tossing, until fragrant, about 2 minutes. Stir tomatoes into pan. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.

3

In a medium bowl, mix together beef, meatball spice, panko, kale, salt, and pepper (we used ½ tsp kosher salt). Shape mixture into 1½-inch balls (you should have about 12).

4

Carefully lower meatballs into sauce in pan. Increase heat to medium, cover, and cook 5 minutes. Uncover, carefully turn meatballs over, and continue simmering until cooked through, 5-7 minutes.

5

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

6

If sauce seems thick, stir in a splash or two of pasta cooking water. Divide rigatoni between plates. Spoon meatballs and sauce on top. Sprinkle with Parmesan, scatter with basil leaves, and serve.