Rigatoni & Spinach Marinara
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Rigatoni & Spinach Marinara

Rigatoni & Spinach Marinara

3 easy steps to a delicious dinner

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.

Tags:
Veggie
Fiber Smart
Quick
Easy Prep
New
Family Friendly
Allergens:
Eggs
Wheat
Soy
Milk

The quantities provided above are averages only.

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

Total Time15 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

Salt

Pepper

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Nutrition Values

/ per serving
Calories730 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate98 g
Sugar17 g
Dietary Fiber8 g
Protein22 g
Cholesterol100 mg
Sodium1570 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.

Instructions

Start Pasta
1

• 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.

Finish Pasta
2

• 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.

Finish & Serve
3

• 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.