• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Gently separate rigatoni. • In oven-ready tray, mix together marinara, cream sauce base, stock concentrate, and garlic powder until thoroughly combined. (For 4 servings, divide everything between two trays.)

• Add rigatoni, peas, and 1⁄2 cup water. (For 4 servings, divide rigatoni and peas between trays, using 1⁄2 cup water for each tray.) Stir until evenly combined. • Cover tray tightly with foil. Bake on top rack for 25 minutes.

• Carefully remove foil (watch out for steam!). Sprinkle pasta evenly with Italian Cheese Blend and dollop with ricotta; lightly season with salt and pepper. Return tray to top rack and bake until cheese is melted and lightly browned and sauce is bubbly, 8-10 minutes.

• Divide pasta between plates; serve with chili flakes on the side.