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
Sweet Bell Pepper
160 g
Garlic Salt
0.5 tsp
Baby Spinach
56 g
Cream Cheese
43 g
White Cheddar Cheese, shredded
0.5 cup
Italian Seasoning
0.5 tbsp
Crushed Tomatoes with Garlic and Onion
370 mL
Oil
0.5 tsp
Salt
0.063 tsp
Pepper
0.125 tsp
Before starting, preheat the broiler to high. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.
Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), 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 peppers to the dry pan. Cook, breaking up beef into smaller pieces, until peppers are tender-crisp and no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat.
Add half the Italian Seasoning (use all for 4 ppl) and half the garlic salt (use all for 4 ppl) to the pan with beef. Season with pepper. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min. Add spinach, cream cheese and half the cheddar cheese. Cook, stirring often, until spinach is wilted and sauce is smooth. 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 cheddar cheese 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.
870
kcal
Calories
36
g
Fat
18
g
Saturated Fat
89
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
48
g
Protein
120
mg
Cholesterol
1510
mg
Sodium
with Veggies and Tomato Sauce
