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Baked Rigatoni & Creamy Tomato Sauce Fill 1 Created with Sketch.

with Spinach, Mushrooms, & Fresh Mozzarella Cheese

Customer Favorite
  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight is all about the rich, cheesy, hearty flavors of baked pasta. We’re coating fresh rigatoni with a tomato sauce that gets delicious creaminess from a touch of heavy cream, topping it with fresh mozzarella, then baking it to meld all the flavors. Mushrooms and spinach balance out the richness.


Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the mushroom stems; quarter the caps. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces.

2 Cook the pasta:

Add the pasta to the pot of boiling water; cook 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Start the sauce:
3 Start the sauce:

While the pasta cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

4 Finish the sauce:

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the tomatoes and heavy cream; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat.

Finish the sauce:
Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the finished sauce, spinach, and half the reserved pasta cooking water. Stir until the pasta is thoroughly coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Bake the pasta & serve your dish:

Transfer the finished pasta to a baking dish. Top with the mozzarella cheese and half the pecorino cheese. Bake 9 to 11 minutes, or until the cheese has melted and the sauce has slightly thickened. Remove from the oven and top with the remaining pecorino cheese. Let stand for at least 2 minutes before serving. Enjoy!

Bake the pasta & serve your dish: