Rigatoni & Spinach Marinara
3 easy steps to a delicious dinner
- Eggs
- Wheat
- Soy
- Milk
This pasta dish is as comforting and satisfying as it is quick and simple to make. You’ll simmer fresh rigatoni in a tangy, garlicky marinara sauce, then add fresh spinach that wilts in perfectly. Finish with a dollop of creamy ricotta cheese and a sprinkle of chili flakes, and serve with buttery ciabatta toast for dunking.
Ingredients
14 ounce
Marinara Sauce
1 teaspoon
Garlic Powder
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
5 ounce
Spinach
1 unit
Ciabatta Bread
(Contains: Wheat, Soy)
1 teaspoon
Chili Flakes
4 ounce
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • In a large pot, combine marinara sauce, garlic powder, 11⁄4 cups water (2 cups for 4), and a pinch of salt. Cover and bring to a boil over high heat. • Add rigatoni and cook, stirring frequently, until sauce has thickened, 5 minutes.
• Add spinach to pot with rigatoni; stir to combine. • Cover and cook, stirring occasionally, until spinach is wilted and rigatoni is al dente, 1-2 minutes more. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
• Meanwhile, halve ciabatta; toast until golden brown. Spread cut sides of ciabatta with softened butter. Slice each ciabatta half on a diagonal to create triangles. • Divide pasta between shallow bowls. Top with a dollop of ricotta; season ricotta with a pinch of salt and pepper. Sprinkle pasta with as many chili flakes as you like. Serve with ciabatta toast on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others enjoyed the tangy marinara. Consider adding extra herbs or spices for deeper flavor 🍲.
- Ease of prep: Quick and simple to make, with many appreciating the one-pot cooking method and short prep time.
- Suggestions: Try reducing sauce longer for thicker consistency; add mushrooms, zucchini, or protein for more substance and flavor.
- Leftovers: Pasta texture deteriorates when reheated; best enjoyed fresh. Some found portions small for 4 servings.
- Pasta texture: Many disliked the pre-cooked rigatoni's gummy texture. Consider cooking dried pasta separately for better results.
