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!
Allergens
Utensils
Tags
Ground Beef
250 g
Rigatoni
170 g
Zucchini
1 unit(s)
Garlic Salt
1 tsp
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Italian Seasoning
1 tbsp
Crushed Tomatoes
mL
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
Oil
0.5 tsp
- 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 1/2 cup (1 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 half the garlic salt (use all for 4 ppl) 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 and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min.
- Add spinach, cream cheese and half the mozzarella.
- Cook, stirring often, until spinach is wilted and sauce is smooth.
- Season with salt and pepper.
- 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.
860
kcal
Calories
34
g
Fat
17
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
53
g
Protein
120
mg
Cholesterol
1550
mg
Sodium
1.5
g
Trans Fat
1650
mg
Potassium
550
mg
Calcium
8.5
mg
Iron
with Veggies and Tomato Sauce
