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Creamy Tomato Rigatoni

Creamy Tomato Rigatoni with Roasted Mushrooms and Kale

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There’s a lot of reasons to love rigatoni pasta, but our number 1 reason is its shape. Hollow on the inside and ridged outside, it scoops up and absorbs the maximum amount of sauce possible—what more could you ask for?! This creamy, dreamy, tomato sauce studded with hearty kale and roasted mushrooms is something you’ll want to scoop up as much of as possible. Simple, comforting, and perfect for chilly winter nights, this rigatoni’s one for the ages.
  • < 600 Calories
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • garlic
    • 2 cloves
    • garlic
  • basil
    • 1/8 ounce
    • basil
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • rigatoni
    • 8 ounces
    • rigatoni
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • jar tomato purée
    • 1
    • jar tomato purée
  • heavy cream
    • 1/4 cup
    • heavy cream
  • grated Parmesan cheese
    • 1/4 cup
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Thinly slice garlic. Rinse basil and roughly tear leaves, discarding stems. Rinse kale and tear leaves into bite-size pieces, discarding stems. Wipe mushrooms clean with a damp paper towel and thinly slice. 

  2. Roast Mushrooms

    Roast Mushrooms

    On a baking sheet, toss mushrooms with 1 tablespoon olive oil, ¼ teaspoon salt and black pepper as desired. Roast until crispy, 10-12 minutes. Set aside. 

  3. Cook Rigatoni

    Cook Rigatoni

    While mushrooms roast, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 10 minutes. Reserve ½ cup pasta cooking water for thickening the sauce, then drain and set aside. 

  4. Cook Marinara Sauce

    Cook Marinara Sauce

    While rigatoni cooks, heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add garlic and crushed red pepper. Sauté, stirring, until garlic is golden and fragrant, about 1 minute. Stir in tomato purée and season with ¼ teaspoon salt and black pepper as desired. Cook, stirring occasionally, until warmed through, 6-8 minutes. 

  5. Wilt Kale

    Wilt Kale

    Add kale to pan with marinara sauce over medium heat and stir to wilt, 2-3 minutes. Season with ¼ teaspoon salt and black pepper as desired. 

  6. Season and Plate Rigatoni

    Season and Plate Rigatoni

    Add cream, mushrooms, rigatoni, and half of Parmesan to pan with sauce over medium heat and cook, stirring, until warmed through, 1-2 minutes. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Remove pan from heat, divide pasta between plates, and garnish with basil and remaining Parmesan. Dig in!

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