Baked rigatoni with ricotta, mushrooms, and greens

Gluten-Free Friendly, Soy-Free, Vegetarian, Family-Friendly, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

40–55 Minutes

This crowd-pleasing baked pasta is loaded with fresh ricotta and plenty of greens. Get that golden brown finish by broiling it for a few minutes at the end of baking.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces gluten-free rigatoni
1 lemon
6 or 7 sprigs fresh flat-leaf parsley
½ cup ricotta
5 ounces button mushrooms (such as cremini)
5 ounces baby greens (such as spinach or arugula)
Sunbasket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - olive oil - salt - black pepper)
½ cup Italian cheese blend (mozzarella - provolone)

Nutrition per serving

Calories 570, Total Fat 18g (23% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 600mg (26% DV), Total Carb. 76g (28% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rigatoni

Heat the oven to 400°F.
Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the rigatoni cooks, prepare the ricotta mixture and the vegetables.

Make the ricotta mixture

Zest and juice the lemon.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a small bowl, stir together the ricotta, lemon zest, 1 tablespoon [2 TBL] lemon juice, and half the parsley; season to taste with salt and pepper.

Cook the vegetables

Thinly slice the mushrooms.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 3 tsp] oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Working in batches if needed, add the greens, season with salt and pepper, and cook, stirring often, until the mushrooms and greens are very tender and any liquid they release has evaporated, 4 to 6 minutes.

Assemble and bake the rigatoni

In a medium [large] baking dish, stir together the rigatoni, marinara, and mushroom-greens mixture. Spoon on the ricotta mixture and sprinkle evenly with the Italian cheese blend. Bake until the cheese is melted and the sauce is bubbling, 14 to 16 minutes. Remove from the oven and garnish with the remaining parsley.

Serve

Transfer the baked rigatoni to individual plates and serve.

Kids Can!

Juice the lemon.
Strip the parsley leaves.
Divide the parsley into equal portions.
Stir together the ricotta mixture.
Sprinkle the cheese.

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