with Veggies and Tomato Sauce
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Beyond Meat®
2 unit(s)
Rigatoni
170 g
Zucchini
1 unit(s)
Garlic Salt
1 g
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Italian Seasoning
2.15 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Salt*
0.13 tsp
Pepper*
0.125 tsp
Sugar*
0.25 tsp
Oil*
0.5 tsp
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water to a boil.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® and zucchini.
- Cook for 5-6 min, breaking up patties into smaller pieces, until Beyond Meat® is crispy and zucchini is tender-crisp.**
- To the pan with Beyond Meat® and zucchini, add garlic, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper.
- Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese and half the mozzarella. Cook for 1-2 min, stirring often, until spinach is wilted and sauce is smooth.
- Season with salt and pepper.
- Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 servings, grease a 9x13-inch baking dish with 1 tsp oil.)
- When sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let baked rigatoni cool for 2-3 min before serving.
- Divide between bowls.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® and zucchini. Cook for 5-6 min, breaking up patties into smaller pieces, until Beyond Meat® is crispy and zucchini is tender-crisp.** Disregard instructions to drain excess fat.
870
kcal
Calories
33
g
Fat
16
g
Saturated Fat
102
g
Carbohydrate
16
g
Sugar
12
g
Dietary Fiber
49
g
Protein
50
mg
Cholesterol
1460
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
