Roasted Pepper Rigatoni

Name: Roasted Pepper Rigatoni with baby spinach and golden fried cheese
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 200 grams Grilling Cheese; 1 unit(s) Bell Pepper; ½ sachet(s) Italian Herbs; 2 unit(s) Garlic; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 sachet(s) Hello Muscat; 180 grams Dried Rigatoni; 120 grams Baby Spinach; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water

with baby spinach and golden fried cheese

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Roasted garlic and Italian herbs add a depth of flavour and richness to the tomato sauce that coats the rigatoni and golden cheese in this simple pasta recipe.

Tags:

Veggie

Allergens:

Milk

•Celery

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time45 minutes

DifficultyMedium

Ingredients

Serving amount

200 grams

Grilling Cheese

(Contains: Milk)

1 unit(s)

Bell Pepper

½ sachet(s)

Italian Herbs

2 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Hello Muscat

(Contains: Celery)

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

120 grams

Baby Spinach

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kJ)3276 kJ

Energy (kcal)783 kcal

Fat28.3 g

of which saturates17.1 g

Carbohydrate88.5 g

of which sugars20.5 g

Dietary Fiber2.7 g

Protein42.5 g

Cholesterol0 mg

Salt6.01 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

•Baking Sheet with Baking Paper

•Aluminum Foil

•Colander

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the cheese and chop into 2cm chunks. Place in a bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of the oven until tender and slightly charred, 20-25 mins.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil.
Drizzle in a little oil then scrunch to enclose.
Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray.
Roast until softened, 10-12 mins.

Boil a large pot of salted water for the pasta.
Meanwhile, remove the cheese from the water and pat dry with kitchen paper.
Place a large pan over medium-high heat with a drizzle of oil.
Once hot, fry the cheese until golden brown all over, turning regularly, 4-5 mins.
Once cooked, remove from the pan and set aside.

Return the pan to medium heat.
Add the chopped tomatoes, muscat and half the Italian herbs (double for 4p).
Mix in ½ tsp sugar and 75ml water (double both for 4p). Season with salt and pepper then bring to the boil.
Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.
Once the garlic is roasted, allow to cool, then squeeze the flesh out of the skin. Mash with the back of a fork and stir into the sauce.

While the sauce simmers, add the rigatoni to the pot of boiling water then bring back to the boil.
Cook until softened, 12 mins.
Once the pepper has roasted, stir it through the sauce along with the fried cheese.
Add the spinach to the sauce, a handful at a time, stirring until wilted and piping hot, 1-2 mins.
Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if you feel it's too thick.