Garlic and Courgette Rigatoni
with parsley and creme fraiche
A simple and delicious pasta dish, this baked courgette rigatoni features a herby tomato sauce and helpings of melted mozzarella. If you're a fan of pasta then this is the perfect midweek meal!
Tags:
Family Friendly
•Veggie
Allergens:
Milk
•Wheat
•Sulphites
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Onion
1 pack(s)
Chopped Tomato with Onion & Garlic
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Dried Oregano
125 grams
Mozzarella
(Contains Milk)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
5 grams
Parsley
1 unit(s)
Courgette
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2925 kJ
Energy (kcal)699 kcal
Fat23.5 g
of which saturates13.9 g
Carbohydrate92.3 g
of which sugars20.6 g
Dietary Fiber2.7 g
Protein29.7 g
Cholesterol0 mg
Salt3.71 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.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and finely chop the onion.
- Trim the courgette and halve lengthways. Chop into ½ cm thick semicircles.
2
- Place a pan over medium heat with a drizzle of oil.
- Once hot, cook the garlic and onion until softened, 2-3 mins.
- Add the chopped tomatoes, creme fraiche, balsamic vinegar and dried oregano.
- Stir well and season with salt and pepper.
- Bring to the boil then leave to simmer, 10-12 mins.
3
- Meanwhile, add the courgette to an oven dish.
- Tear the mozzarella into small pieces.
4
- Once simmered, pour the sauce over the courgette.
- Arrange the mozzarella pieces on top.
- Season with salt and pepper.
- Bake in the oven until the courgette is softened, 20-25 mins.
5
- Meanwhile, 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.
- While the pasta cooks, roughly chop the parsley, stalks and all.
- Once cooked, drain the pasta in a colander and pop back in the pot, off the heat.
TIP: If you like, you can also boil the water in your kettle.
6
- Add a drizzle of oil and half the parsley to the cooked rigatoni.
- Season with salt and pepper and toss to combine.
- Divide the rigatoni between plates.
- Spoon the courgette and sauce over the top.
- Finish with a sprinkling of the remaining parsley.
