Creamy Tomato Rigatoni With Ricotta And Garlic Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian, high-protein

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Ingredients

• 1 14 oz box rigatoni
• 1 24 oz jar marinara sauce
• 1/2 cup heavy cream
• 3/4 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 tbsp unsalted butter
• half a loaf Italian bread
• 3 cloves, minced garlic
• 1 small, diced yellow onion
• 2 tsp total salt, black pepper and red pepper flakes

Method (tap to check — screen stays awake)

1. Boil the rigatoni in heavily salted water for 10 minutes until the pasta bends but still has a firm white core; reserve a cup of the water before draining.
2. Soften the onion and half the garlic in 2 tbsp butter over medium heat for 5 minutes until the onion goes soft and sweet-smelling.
3. Add the marinara and simmer 8 minutes until it darkens and thickens enough that a spoon leaves a clear trail.
4. Stir in the cream and half the ricotta and cook 2 minutes more until the sauce turns an even rosy orange.
5. Toss the drained pasta into the sauce with the Parmesan, loosening with pasta water until every tube is coated and glossy.
6. Mash the remaining butter with the rest of the garlic, spread on the split bread, and broil 3 minutes until the edges are crisp and browned.
7. Spoon the remaining ricotta over the pasta in soft dollops and serve with the hot garlic bread.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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