Sun-Dried Tomato Pesto, Beef and Ricotta Penne
with Herb Garlic Bread and Balsamic-Roasted Tomatoes
This baked penne dish has layers of flavour and texture that make every bite exciting! Penne gets tossed with spinach in sun-dried tomato pesto and topped with beef, Parmesan, balsamic-roasted tomatoes and dollops of herb ricotta. The drizzle of balsamic glaze over top adds a delicious sweetness to round out every forkful!
Ingredients: Ground beef • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • Baby tomatoes • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Thyme • Garlic.
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
100 g
Ricotta Cheese
(Contains Milk)
170 g
Penne
(Contains Wheat)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
1 unit
Garlic, cloves
1 unit
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
56 g
Baby Spinach
2 unit
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
7 g
Thyme
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, halve tomatoes.
- To a parchment-lined baking sheet, add tomatoes. Drizzle with half the balsamic glaze. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 8-10 min, until skins start to blister and tomatoes soften slightly.
- Meanwhile, strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- Stir together 2 tbsp (4 tbsp) softened butter, 1/4 tsp (1/2 tsp) thyme and 1/2 tsp (1 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.) Set aside.
- Add ricotta and 1 tsp (2 tsp) thyme to another small bowl. Season with 1/8 tsp (1/4 tsp) salt and pepper, if you like, then stir to combine. Set aside.
- Heat a large non-stick pan over medium.
- While the pan heats, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Cook for 4-6 min, breaking up beef and stirring often, until onions have softened and beef is cooked through.** Carefully drain and discard excess fat.
- Add remaining garlic and tomato sauce base. Cook for 1 min, stirring often, until fragrant and sauce thickens slightly.
- Add penne and reserved pasta water. Increase heat to medium-high and bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add spinach and cook for 1-2 min, stirring occasionally, until spinach wilts.
- Remove the pan from heat. Add tomato pesto and half the Parmesan. Season with salt and pepper, then stir to combine.
- Scatter balsamic-roasted tomatoes over penne. Sprinkle with remaining Parmesan.
- Spoon small dollops of herb ricotta on top. Cover with a lid for 1 min, until ricotta is warmed through.
- Meanwhile, halve ciabatta.
- On an unlined baking sheet, arrange ciabatta cut-side up.
- Spread garlic-herb butter on ciabatta. Season with salt and pepper.
- Toast in the top of the oven for 5-7 min, until lightly golden. (TIP: Keep an eye on ciabatta so they don't burn!)
- Divide penne between plates.
- Drizzle remaining balsamic glaze over top.
- Sprinkle with remaining thyme, if you like.
- Diagonally halve garlic bread and serve alongside.
If you've opted to add beef, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often, until onions have softened and beef is cooked through.** Carefully drain and discard excess fat. Follow the rest of the recipe as written.
