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Red Sauce Rigatoni

Red Sauce Rigatoni

with Veggie-Packed Meatballs and Basil

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.


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

Total Time35 minutes
Prep Time


/ serving 4 people

1 unit

Yellow Onion

4 clove


¼ ounce


4 ounce

Tuscan Kale

2 box

Crushed Tomatoes

20 ounce

Ground Beef

2 teaspoon

Meatloaf Spice Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

12 ounce

Rigatoni Pasta

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ 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.


Large Pot
Large Pan



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.

Simmer Sauce

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.

Make Meatballs

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).

Cook Meatballs

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.

Cook Pasta

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.

Finish and Serve

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.