Baked Sicilian-Style Rigatoni with Lacinato Kale & Ricotta Salata

Baked Sicilian-Style Rigatoni

with Lacinato Kale & Ricotta Salata

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Sicilian cooking deliciously blends the flavors of mainland Italy with distinctly Ottoman influences. Our baked rigatoni combines traditional Italian ingredients like Lacinato (or Tuscan) kale, tomatoes and aromatics with Middle Eastern and North African touches like sliced almonds and golden raisins. For delicious textural contrast, we’re topping the dish with ricotta salata, an aged, semi-hard version of soft ricotta. It maintains its firm texture even when heated, pairing beautifully with the soft baked pasta and tomato sauce.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Baked Sicilian-Style Rigatoni with Lacinato Kale & Ricotta Salata
Title
time-saving
tips & techniques
How To: Separate Leafy Greens from the Stems
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Grate the cheese.

Start the sauce:
3 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

Finish the sauce & pasta:
4 Finish the sauce & pasta:

Add the crushed tomatoes, kale, raisins and 1 cup of water to the pan of onion and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the kale has wilted and the sauce has thickened. Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Season with salt and pepper to taste.

Bake the pasta:
5 Bake the pasta:

Transfer the finished sauce and pasta to a baking dish. Evenly top with the grated cheese and almonds; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese and almonds are lightly browned.

Serve your dish:
6 Serve your dish:

Remove the baked pasta from the oven and let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

Get Plans

Baked Sicilian-Style Rigatoni

Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Grate the cheese.

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
Start the sauce:
3 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

4 Finish the sauce & pasta:

Add the crushed tomatoes, kale, raisins and 1 cup of water to the pan of onion and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the kale has wilted and the sauce has thickened. Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Season with salt and pepper to taste.

Finish the sauce & pasta:
Bake the pasta:
5 Bake the pasta:

Transfer the finished sauce and pasta to a baking dish. Evenly top with the grated cheese and almonds; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese and almonds are lightly browned.

6 Serve your dish:

Remove the baked pasta from the oven and let stand for at least 2 minutes before serving. Enjoy!

Serve your dish:
Browse Steps
1 of 6