Creamy Rigatoni and Broccoli
Rigatoni and broccoli cooked in a creamy sauce of marinara and ricotta cheese.
Servings: 4 people
Calories: 400kcal
Cost: $$
Ingredients
- 1 lb. uncooked Rigatoni
- 2 cups broccoli florets
- 8 oz. marinara sauce
- 1 cup Ricotta cheese
Instructions
Preparing the Rigatoni:
- Cook the rigatoni according the the package instructions. Pour the rigatoni into a colander to drain the water and then return the rigatoni to the pot.
Preparing the Broccoli:
- While the pasta is cooking add the broccoli florets to a pot and cover half-way up with water. Bring to a boil and simmer for 5 minutes. After the 5 minutes, remove the broccoli from the water.
Bringing it All Together:
- To the pot containing the rigatoni, add the broccoli, marinara sauce, and ricotta cheese. Cook on medium-low heat for 10 minutes while mixing occasionally to ensure the marinara sauce and ricotta cheese incorporate fully.
To Serve:
- Place pasta in a large serving bowl and add more marinara sauce if desired.
Notes
Invent Your Recipe:
Add as much or as little marinara and ricotta cheese to get the consistency you like. I used more ricotta than marinara sauce for a lighter cheesy version.
Broccoli is a great choice for this recipe, but it is not the only good choice. Try some brussel sprouts or peas, or maybe some spinach or broccoli rabe.
Nutrition
Calories: 400kcal