Rigatoni and Beef Rosé Marinara
with Roasted Pepper Pesto and Spinach
This creamy rosé sauce is a game changer for your weeknight meals. Our easy cheat version uses cream cheese to add richness without making the dish too heavy. The delicious beef flavour shines through!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Rigatoni
(Contains Wheat)
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains Milk)
1 cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
7 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
1 tsp
Chili Flakes
56 g
Yellow Onion, chopped
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop spinach.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, beef and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.)
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Season with garlic salt.
- Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- Add cream cheese, marinara, roasted red pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan (from step 2).
- Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining reserved pasta water, 2 tbsp at a time, to loosen the sauce, if desired.)
- Add spinach and stir until wilted, 1 min. Season with salt and pepper, to taste.
- Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.**
