Mac n Cheese style Rigatoni Bake
with tomato crostini and honey mustard kale
The quantities provided above are averages only.
Ingredients
2 unit(s)
Garlic
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
2 unit(s)
Tomato
80 grams
Kale
180 grams
Dried Rigatoni
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Sriracha
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
1 sachet(s)
White Wine Stock Powder
(May be present: Milk, Soya, Mustard, Wheat, Barley, Celery, Cereals containing gluten, Sulphites)
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle. When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 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.
Cut the tomato into 2cm chunks.Season to taste with salt and pepper.
Strip the leafy part of the kale from the stem. Discard the stems.
Place a pan over medium-high heat with the white wine stock, creme fraiche and garlic. Bring to a simmer for 2-3 mins. Then whisk in the cream cheese, 1 tbsp butter (per 2P) and cheddar, until smooth for 2-3 mins.
Add the drained pasta to the cheese sauce. Loosen with a splash of water, if required. Season to taste with salt and pepper.
Transfer the pasta in cheese sauce to an appropriately sized oven dish. Sprinhkle over the breadcrumbs and drizzle over some oil over it.
Bake on top of the oven until browned and crispy, 12-15 mis. Let it rest for 5 mins before serving.
Meanwhile, cut the baguette at an angle into 2 cm slices. Butter one side of the bread slices.
Then lay the slices onto a baking tray. Toast until golden-brown, 8-10 mins. TIP: Keep an eye on them so they don't burn!
Return the pasta pot to a medium-high heat with a drizzle of oil. Fry the kale until wilted 4-5 mins. Remove from the heat and add the honey mustard dressing. Season to taste with salt and pepper.
Divide the Mac n Cheese style Rigatoni Bake between bowls. Top the crostinis with the chopped tomatoes at the table. On the adult plates, serve the honey mustard kale on the side and drizzle over the sriracha (use less if you don't like the heat).
Tip: Kids can help assemble the tomato crostini.
