Thermos Creamy Ricotta and Beef Rigatoni
5min
10min
4
485
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Chef's Note
Priming the thermos with boiling water is the absolute secret to keeping school lunches hot until lunchtime! The metal walls absorb the heat from the water first, so they won't steal heat from your delicious creamy pasta.
Tags
Ingredients
4 cups leftover creamy ricotta and beef rigatoni
1/4 cup whole milk
1/4 cup grated Parmesan cheese
4 sprigs fresh basil leaves
Instructions
- 1
Bring 4 cups of water to a boil in a kettle or small pot.
- 2
Pour the boiling water into 4 kid-sized insulated food thermoses, seal the lids, and let them sit for 5 minutes to preheat the interior metal walls.
- 3
While the thermoses are preheating, place 4 cups of leftover creamy ricotta and beef rigatoni from Day 3 in a medium saucepan.
- 4
Pour 1/4 cup of whole milk over the pasta to loosen the sauce and restore its creamy texture.
- 5
Warm the pasta over medium-low heat for 6 to 8 minutes, stirring gently but frequently to prevent sticking, until the pasta is piping hot throughout.
- 6
Remove the saucepan from the heat, then stir in 1/4 cup of grated Parmesan cheese and the leaves from 4 sprigs of fresh basil, gently torn into small pieces.
- 7
Carefully empty the hot water from the thermoses and wipe the inside dry with a clean towel.
- 8
Divide the hot rigatoni evenly among the 4 preheated thermoses and seal the lids tightly immediately to lock in the heat.
Nutrition Information (per serving)
485
24g
44g
23g
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