Meal Kit

Sweet Tomato Cream Rigatoni

With Ricotta, Asiago, and Fresh Basil

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian
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In Your Box (serves 2)

  • 15 oz. Diced Tomatoes, Canned
  • 8 oz. Rigatoni
  • ½ cup Ricotta Cheese
  • 2 fl. oz. Heavy Whipping Cream
  • 2 oz. Shredded Asiago Cheese
  • 2 Tbsp. Sugar
  • 2 Garlic Clove
  • 3 Basil Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    920
  • Carbohydrates
    111g
  • Net Carbs
    105g
  • Fat
    38g
  • Protein
    33g
  • Sodium
    850mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince garlic. Rinse and stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade).

  2. 2

    Cook the Pasta

    Bring a pot of lightly salted water to a boil. Put a colander in the sink.Once boiling, add the rigatoni and cook until al dente, about 8-9 minutes. Drain pasta, return to pot, and set aside.
  3. 3

    Prepare the Sauce

    Heat 1 Tbsp. olive oil in a medium pan over medium heat. Once hot, add garlic and sauté for 1 minute, or until translucent. Add the diced tomatoes (including juice from can), heavy cream, sugar, basil (reserving a pinch for garnish), and half the ricotta (reserving remaining for garnish) and stir together until smooth. Reduce heat to low and allow sauce to thicken, about 4-5 minutes.
  4. 4

    Fold in the Pasta

    Add salt and pepper to taste. Add sauce to the pot with the cooked pasta and coat rigatoni completely.
  5. 5

    Plate the Dish

    Ladle the pasta and sauce onto a plate or into a shallow bowl. Top with remaining Ricotta and Asiago cheeses. Garnish with remaining fresh basil and a crack of black pepper.
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