Tomato Cream Rigatoni

with grilled cheese croutons

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

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. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • Info
    1 Ciabatta
  • 1 Red Bell Pepper
  • 8 oz. Cremini Mushrooms
  • Info
    2 oz. Shredded Mozzarella
  • Info
    5 oz. Rigatoni
  • Info
    4 oz. Light Cream
  • 1 Tbsp. Tomato Paste
  • 2 tsp. Vegetable Base

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Cut ciabatta into ½" cubes. Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Cut mushrooms into ¼" slices. Mince garlic. Meat lovers! If using diced chicken, pat dry and season with a pinch of salt and pepper. Use a large non-stick pan over medium-high heat with 1 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Use same pan, heat, and olive oil as chicken. Cook shrimp on one side, 2-3 minutes, then flip and cook until they reach a minimum internal temperature of 145 degrees, 1-2 minutes. If using ground beef, season with ¼ tsp. salt and a pinch of pepper. Use same pan and heat as chicken and shrimp. Cook, breaking up meat with a spoon, until no pink remains, 4-6 minutes. Stir cooked meats into finished rigatoni.

  • 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. Cover and set aside. Reserve pan; no need to wipe clean.

  • 3

    Cook the Pasta

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

  • 4

    Cook 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, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until tender, 3-4 minutes. Remove from burner.

  • 5

    Make Sauce and Finish Dish

    Return pot used to cook pasta to medium heat. Add ½ tsp. olive oil and remaining garlic to hot pot. Stir often until fragrant, 30-60 seconds. Stir in cream, reserved pasta cooking water, tomato paste, and vegetable base until combined. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 3-5 minutes. Remove from burner. Stir in pasta, vegetables, 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!

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