with Mushrooms, Tomatoes and Spinach
Ingredients: Ground beef • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Baby tomato • Mushrooms • Yellow onion • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour).
Allergens
Tags
Ground Beef
250 g
Rigatoni
170 g
Baby Tomatoes
113 g
Mushrooms
113 g
Onion, chopped
113 g
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
White Cooking Wine
4 tbsp
Chicken Stock Powder
7.5 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- When done, reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice mushrooms.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Halve tomatoes.
- On a foil-lined baking sheet, toss tomatoes with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 5-6 min, until tomatoes burst.
- While tomatoes broil, heat a large non-stick pan over medium-high.
- When the pan is hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain excess fat. Season with salt and pepper.
- Transfer beef to a plate.
- Reheat the same pan to medium.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add cooking wine. Cook for 3-4 min, stirring occasionally, until veggies are tender and cooking wine has absorbed.
- Add beef back to the pan.
- To the same pan, add stock powder, cream, cream cheese, half the Parmesan and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Cook for 1-2 min, stirring often, until sauce has thickened slightly and cream cheese melts.
- To the pot with rigatoni, add sauce, spinach and any tomato juices from the baking sheet. Season with salt and pepper. Stir for 30 sec, until combined and spinach wilts.
- Divide pasta between bowls. Top with broiled tomatoes.
- Sprinkle remaining Parmesan over top.
If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the sausage.** Remove and discard excess fat, if desired.
980
kcal
Calories
54
g
Fat
25
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
44
g
Protein
160
mg
Cholesterol
1140
mg
Sodium
2
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
