Cheddar-Topped Baked Rigatoni
with Honey-Dijon Salad
Cooking time
30 minutes
Servings
4
Calories
690 /serving
You can’t beat the broiler for that bubbling cheese finish. The melted aged cheddar topping turns this simple savoury pasta dish into a must-have for the kids. And a bright salad of curly leaf lettuce and cukes is the grownups’ must-have-with!
We will send you:
- 4 Cucumbers
- 1 Head of curly leaf lettuce
- 340g Rigatoni
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 400ml Tomato sauce
- 15g Minced roasted garlic
- 120g Grated aged cheddar
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Mustard • Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
11 g
Sodium
920 mg
Total Carb
87 g
Sugars
13 g
Protein
22 g
Fibre
7 g
Preparation
Boil the pasta
- In a large, high-sided, oven-safe pan, bring 4 cups water to a boil.
- Add the pasta, garlic, tomato sauce, spices and S&P; stir gently to separate and bring to a boil.
- Reduce the heat to medium-high and cook, stirring occasionally, 12 to 16 min., until al dente.
- Add the cream and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add ½ cup water until you achieve a saucy consistency.
Mise en place
- Meanwhile, preheat the oven to broil.
- Separate the lettuce leaves; tear the leaves.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Broil the pasta
- Sprinkle the pasta with the cheese and drizzle with oil.
- Transfer to the oven and broil, 2 to 4 min., until the cheese melts and begins to brown.
Make the salad
- In a large bowl, combine the lettuce, cucumbers and vinaigrette.
Plate your dish
- Divide the pasta and salad between your plates. Bon appétit!
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