Cheddar-Topped Baked Rigatoni
with Crunchy Kale Salad
Cooking time
40 minutes
Servings
4
Calories
750 /serving
This is comfort food through and through. Chubby tubes of rigatoni in tomato sauce, plus a bubbling finish of twangy aged cheddar to give your pasta casserole a nice sharp edge. It’ll be served with kid-smart salad, dressed in honey-Djion that hits the sweet spot.
We will send you:
- 1 Bunch of red kale
- 200g Nantes carrots
- 2 Garlic cloves
- 1 Cucumber
- 400ml Tomato sauce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 340g Rigatoni
- 60ml Heavy cream
- 120g Grated aged cheddar
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Grater
Large high-sided oven-safe pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
31 g
Saturated Fat
11 g
Sodium
1390 mg
Total Carb
99 g
Sugars
18 g
Protein
25 g
Fibre
9 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- Meanwhile, mince the garlic.
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 1 to 2 min., until fragrant.
- Add the tomato sauce, reserved cooking water, spices and S&P.
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- Add the cream; stir well.
Bake the pasta
- Sprinkle the pasta with the cheese and a drizzle of oil.
- Bake, 8 min., until browned.
- Switch the oven to broil, 2 min., if extra colour is desired.
Make the salad
- Meanwhile, grate the carrots.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a medium bowl, combine the carrots, kale, cucumber and vinaigrette.
Plate your dish
- Divide the pasta and salad between your bowls. Bon appétit!
