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: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • 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, guar gum, 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).
Allergens
Utensils
Tags
Ground Beef
250 g
Rigatoni
170 g
Zucchini
1 unit(s)
Garlic Salt
0.25 tsp
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Italian Seasoning
0.5 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Salt
0.06 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 1/4 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, 1-3 min. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let rigatoni bake cool for 2-3 min before serving.
- Divide between bowls.
870
kcal
Calories
35
g
Fat
17
g
Saturated Fat
90
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
53
g
Protein
125
mg
Cholesterol
1090
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
500
mg
Calcium
8
mg
Iron
with Veggies and Tomato Sauce
