From the Cook
From the Cook
From the Cook
1/4
Creamy Beet Ricotta Rigatoni
Instructions
1
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In a food processor, combine roasted beets, ricotta, roasted garlic, and 1/2 cup of heavy cream. Blend until completely smooth.
2
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Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain the rest.
3
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In a large pan, melt butter with a splash of olive oil. Sauté the minced garlic until fragrant.
4
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Add the beet sauce mixture and remaining 3/4 cup of heavy cream to the pan. Stir to combine.
5
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Season with salt, pepper, onion powder, garlic powder, and parsley. Simmer for 2–3 minutes.
6
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Stir in mozzarella and Parmesan until melted and smooth.
7
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Add cooked pasta to the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
8
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Plate the pasta and top each bowl with a portion of burrata and a sprinkle of extra Parmesan.
My Calorie Intake
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Tips & Tricks (5)
- Beet Roasting Brilliance 🥣Wrap beets individually in aluminum foil with a drizzle of olive oil to ensure even roasting and maximize their natural sweetness.
- Pasta Water Magic 💧Always reserve 1 cup of pasta water before draining - the starchy liquid is crucial for creating a silky, emulsified sauce that clings perfectly to the rigatoni.
- Ricotta Smoothing Technique 🥄Use a blender or food processor to puree the roasted beets and ricotta for an ultra-smooth, vibrant sauce without any lumps.
- Cheese Layering Pro Tip 🧀Add the mozzarella and Parmesan under the burrata, allowing the residual heat to partially melt the cheeses while keeping the burrata's creamy texture intact.
- Flavor Boost Hack 🌿Toast the garlic powder and onion powder in the olive oil for 30 seconds before adding other ingredients to unlock deeper, more complex flavor profiles.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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