Tomato Cream Rigatoni

with grilled cheese croutons

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

It's been a hard, long day at work. The boss was in a mood, the coffee had grounds in it, and the printer's on the fritz again. You trudge home, open the fridge, and all you want is easy-peasy and tasty to wash away the day. This tomato cream rigatoni is your guy. First, you'll make delicious, cheesy croutons. Then, you'll whip up the pasta, vegetables, and sauce: a creamy, tomato-y burst of comfort to your taste buds and tummy. Put your feet up, rev up your favorite streaming service, and scarf down.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • Info
    1 Ciabatta
  • 1 Red Bell Pepper
  • 6 oz. Cremini Mushrooms
  • Info
    2 oz. Shredded Mozzarella
  • Info
    5 oz. Rigatoni
  • Info
    4 fl. oz. Light Cream
  • 1 Tbsp. Tomato Paste
  • 2 tsp. Vegetable Base
  • Nutrition (per serving)

  • Calories
    755
  • Carbohydrates
    93g
  • Fat
    32g
  • Protein
    27g
  • Sodium
    1397mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut ciabatta into ½" cubes. Mince garlic. Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Cut mushrooms into ¼" slices.

  • Step 2 - Make the Grilled Cheese Croutons
    2

    Make the Grilled Cheese Croutons

    Place a medium non-stick pan over medium heat. Add 1½ tsp. olive oil and ciabatta cubes to hot pan. Stir occasionally until lightly brown, 3-4 minutes. Add mozzarella, half the Parmesan (reserve remaining for garnish), and half the garlic (reserve remaining for sauce). Stir constantly until cheese melts, 30-60 seconds. Remove croutons to a plate and spread into a single layer. Season with a pinch of salt and pepper and cover. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Pasta
    3

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander. Reserve pot; no need to wipe clean. While pasta boils, sauté vegetables.

  • Step 4 - Sauté the Vegetables
    4

    Sauté the Vegetables

    Return pan used to make croutons to medium-high heat. Add 1 tsp. olive oil and red bell pepper to hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Add mushrooms and stir occasionally until tender, 3-4 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pot used to cook pasta to medium heat. Add ½ tsp. olive oil and remaining garlic to hot pot. Stir occasionally until fragrant, 30-60 seconds. Stir in cream, reserved pasta water, tomato paste, and vegetable base until thoroughly incorporated. Bring to a simmer. Stir occasionally until sauce slightly thickens, 3-5 minutes. Remove from burner. Add pasta and vegetables and stir to combine. Season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, topping pasta with croutons and garnishing with remaining Parmesan. Bon appétit!