Rigatoni au Gratin

Name: Rigatoni au Gratin with tossed salad
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 180 grams Dried Rigatoni; 110 grams Creme Fraiche; 100 grams Grated Cheese; 40 grams Salad Leaves; 1 sachet(s) Paprika; 2 unit(s) Cucumber; 1 sachet(s) Vegetable Stock; 1 sachet(s) Honey Mustard Dressing; 1 unit(s) Tomato; to taste Salt; to taste Pepper; to taste Water; 250 milliliter(s) Milk

with tossed salad

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Rigatoni replaces macaroni in this elevation of a childhood favourite: mac and cheese. Luckily, the shape and structure of rigatoni make it the perfect vessel for the creamy, cheesy sauce that features in this recipe.

Tags:

Family Friendly

•Veggie

Allergens:

Wheat

•Milk

•Mustard

The quantities provided above are averages only.

Total Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

110 grams

Creme Fraiche

(Contains Milk)

100 grams

Grated Cheese

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Paprika

(Contains Mustard)

2 unit(s)

Cucumber

1 sachet(s)

Vegetable Stock

1 sachet(s)

Honey Mustard Dressing

(Contains Mustard)

1 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

250 milliliter(s)

Milk

Nutrition Values

Energy (kJ)3510 kJ

Energy (kcal)839 kcal

Fat41.6 g

of which saturates22.2 g

Carbohydrate84 g

of which sugars15.4 g

Dietary Fiber3.8 g

Protein34.1 g

Cholesterol0 mg

Salt2.81 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.

Cooking Steps

Add 250g milk (per 2P), 350ml water (per 2P), stock and pasta to a large pot and bring to a boil. Cook until the pasta is softened 10 - 15 mins.

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Chop the tomato into 2cm chunks.

Just before serving toss the salad leaves, tomato and cucumber with the honey mustard dressing. Season to taste with salt and pepper.

Once the pasta is cooked, remove the pot from the heat. Stir through the paprika, cheese and creme fracihe, until the cheese is melted. Season to taste with salt and pepper, if required.