with Chili Flakes
Ground beef is spiced with Italian seasonings and chili flakes for a delicious sausage takeout fake-out! Spinach and crushed tomatoes get tossed with cream to create a beautiful, blushing sauce. Don't forget about the perfectly al dente rigatoni pasta!
Allergens
Utensils
Tags
Ground Beef
250 g
Rigatoni
170 g
White Cheddar Cheese, shredded
0.5 cup
Chili Flakes
1 tsp
Italian Seasoning
1 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and half the Italian Seasoning (use all for 4 ppl).
- Cook, breaking up beef into smaller pieces, until no pink remains, 5-6 min.**
- Season with salt and pepper.
- When beef is done, carefully drain and discard excess fat.
- Reduce heat to medium. Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, reserved pasta water and half the Parmesan to the pan with beef.
- Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add sauce and spinach to the pot with rigatoni. Season with salt and pepper, then stir to combine.
- Divide beef and spinach rigatoni between bowls.
- Sprinkle cheese and remaining Parmesan over top.
- Sprinkle chili flakes over top, if desired.
870
kcal
Calories
37
g
Fat
17
g
Saturated Fat
87
g
Carbohydrate
10
g
Sugar
11
g
Dietary Fiber
51
g
Protein
115
mg
Cholesterol
1250
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
500
mg
Calcium
8
mg
Iron
with Sticky Edamame Rice