BBQ Baked Veggie Rigatoni
with melted mozzarella and warm baguette
It's a delicious and veg-packed pasta bake—with a twist. The bell pepper and pasta in this dish are smothered in no less than two types of delicious cheese and drizzled with sweet and sticky BBQ sauce!
Tags:
Family Friendly
•Discovery
•Veggie
Allergens:
Wheat
•Milk
•Celery
•Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
2 unit(s)
Garlic
1 pack(s)
Passata
5 grams
Parsley
1 sachet(s)
Hello Muscat
(Contains Celery)
2 unit(s)
Baguette
(Contains Wheat May be present Milk, Soya)
125 grams
Mozzarella
(Contains Milk)
2 sachet(s)
BBQ Sauce
2 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4143 kJ
Energy (kcal)990 kcal
Fat19.7 g
of which saturates11.3 g
Carbohydrate159.3 g
of which sugars26.6 g
Dietary Fiber5.3 g
Protein40 g
Cholesterol0 mg
Salt5.14 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into small 1cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and pepper to the pan and fry until softened, stirring occasionally, 4-5 mins.
3
- Add garlic and paprika and cook for 1 min more.
- Add the passata, muscat and a 1 tbsp water (double for 4p) to the pan. Cook for 2-3 mins.
- Stir in the drained rigatoni, half the parsley and season to taste with salt and pepper.
- Pop the pasta into an appropriately-sized oven dish.
4
- Drain and tear the mozzarella. Scatter it on top of the pasta.
- Sprinkle over the Italian cheese and drizzle with the BBQ sauce.
- Bake in the top shelf of the oven until the cheese has melted, 6-8 mins.
5
- Meanwhile, pop the baguettes into the oven to warm through, 2-3 mins.
6
- Divide the pasta between plates.
- Garnish with the remaining parsley.
- Plate the warmed baguette alongside.
