Step 1: Prep and Mix Sauce
Preheat the oven to 450°F and adjust the rack to the top position. Wash and dry the produce, then gently separate the rigatoni to prevent sticking. Combine the marinara sauce, cream sauce base, mushroom stock concentrate and garlic powder in an oven-ready tray. Stir until the mixture is smooth and well combined. For 4 servings, divide the ingredients evenly between two trays.
Step 2: Mix Pasta and Bake
Add the rigatoni, peas, and 1/2 cup of water to the tray. If preparing 4 servings, divide the rigatoni and peas evenly between trays and add 1/2 cup of water to each. Stir to combine thoroughly. Cover the tray tightly with foil to retain moisture, then bake on the top rack for 25 minutes.
Step 3: Finish Pasta
Carefully remove the tray from the oven and peel back the foil, watching for steam. Sprinkle the Italian cheese blend evenly across the pasta, then dollop ricotta on top. Lightly season with salt and pepper. Return the tray to the oven and bake, uncovered, for 8-10 minutes, until the cheese is melted, golden brown, and the sauce is bubbling.
Step 4: Serve
Remove the tray from the oven and divide the pasta onto plates. Serve with chili flakes on the side for an optional kick.
