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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
14 ounce
Marinara Sauce
1 teaspoon
Garlic Powder
7 ounce
Fresh Rigatoni Pasta
(Contains Eggs, Wheat)
5 ounce
Spinach
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Chili Flakes
4 ounce
Ricotta Cheese
(Contains Milk)
Salt
Pepper
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. • In a large pot, combine marinara sauce, garlic powder, 1 1⁄4 cups water (2 cups for 4 servings), 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 pasta; 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 pepper and a pinch of salt. Sprinkle pasta with as many chili flakes as you like. Serve with ciabatta toast on the side.