Cheesy Double Beef and Rigatoni Bake
with Veggies and Tomato Sauce
This loaded cheesy bake is packed with rigatoni pasta, a creamy tomato sauce and tender, juicy beef. It's a quick, delicious dinner that's sure to be a weeknight winner!
Ingredients: Ground beef • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, salt, citric acid) • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
170 g
Rigatoni
(Contains Wheat)
1 unit(s)
Zucchini
¼ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Baby Spinach
2 unit(s)
Cream Cheese
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Garlic, cloves
mL
Crushed Tomatoes
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
½ tsp
Oil*
Nutrition Values
Utensils
Instructions
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add beef and zucchini to the dry pan.
- Cook, breaking up beef into smaller pieces, until no pink remains in beef and zucchini is tender-crisp, 5-7 min.**
- Carefully drain and discard excess fat.
- Add garlic, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp (1/2 tsp) garlic salt to the pan with beef and zucchini. Season with pepper.
- Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese, reserved pasta water and half the mozzarella. Cook, stirring often, until spinach is wilted and sauce is smooth, 1-2 min.
- Season with salt and pepper, to taste.
- Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.)
- When sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven until cheese melts, 3-4 min. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let rigatoni bake cool for 2-3 min before serving.
- Divide between plates.
If you've opted for double ground beef, cook it in the same way the recipe instructs you to cook the regular portion of ground beef. Work in batches, if necessary.
