with Rigatoni and Parmesan
This loaded cheesy beef and tomato bake features rigatoni pasta, a creamy tomato sauce, and tender, juicy beef. It's a delicious dinner that's sure to be a weeknight winner!
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
160 g
Rigatoni
170 g
Cream Cheese
3 tbsp
Mozzarella Cheese, shredded
0.25 cup
Parmesan Cheese
0.25 cup
Italian Seasoning
0.5 tbsp
Crushed Tomatoes
370 mL
Baby Spinach
56 g
Oil
0.5 tbsp
Salt
2 tsp
Salt and Pepper
0.125 tsp
Before starting, preheat your broiler to high.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water is boiling, cut peppers into 1/2-inch pieces.
Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup water (dbl for 4 ppl) before draining. Return pasta to same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add beef and 1/2 tbsp Italian seasoning (dbl for 4 ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Carefully, pour all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.
Add the peppers to the pan with beef. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add crushed tomatoes and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min. Add spinach, cream cheese and half the Parmesan. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.
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 the sauce is done, add to the pot with rigatoni and stir to coat. Add rigatoni mixture to the oiled baking dish, then sprinkle with mozzarella cheese. Broil in the middle of the oven, until cheese melts, 3-4 min.
Sprinkle with remaining Parmesan, then divide the Cheesy Beef and Tomato Bake between plates.
3556
kJ
Energy (kJ)
850
kcal
Calories
36
g
Fat
17
g
Saturated Fat
84
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
50
g
Protein
125
mg
Cholesterol
600
mg
Sodium
with Veggies and Tomato Sauce
