In order to bring you the best organic produce, some ingredients may differ from those depicted.
Baked rigatoni with ricotta, mushrooms, and greens
Family-Friendly, Soy-Free, Gluten-Free, Vegetarian
2 Servings, 570 Calories/Serving
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
- 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)
Calories: 570, Protein: 26g (52% DV), Fiber: 8g (32% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 7g (35% DV), Cholesterol: 35mg (12% DV), Sodium: 600mg (25% DV), Carbohydrates: 76g (25% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Cook the rigatoni
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.
Cook the vegetables
- Thinly slice the mushrooms.
Assemble and bake the rigatoni
- Juice the lemon.
- Strip the parsley leaves.
- Divide the parsley into equal portions.
- Stir together the ricotta mixture.
- Sprinkle the cheese.