with Mushrooms, Tomatoes and Spinach
This decadently creamy rigatoni is packed full of ground beef and pork, juicy tomatoes, spinach and earthy mushrooms. One bite will have you saying, "that's amore!" Ingredients: Ground beef and pork mix (beef, pork) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby tomatoes • Mushrooms • Yellow onion • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (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)) (milk) • Chicken stock powder (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) (soy).
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Rigatoni
170 g
Baby Tomatoes
113 g
Mushrooms
113 g
Yellow Onion
1 unit
Baby Spinach
56 g
Cream Cheese
1 unit
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
- 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 half the tomatoes (use all for 4 servings).
- 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.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Cook for 4-5 min, breaking up beef and pork mix into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer beef and pork mix to a plate.
- Reduce the heat to medium.
- Add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add white cooking wine. Cook for 3-4 min, stirring occasionally, until veggies are tender and wine has absorbed.
- Add stock powder, cream, cream cheese, half the Parmesan and 1/4 cup (1/2 cup) water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- 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 (from step 2). Season with salt and pepper. Stir for 30 sec to combine, until spinach wilts.
- Divide pasta between bowls. Top with broiled tomatoes.
- Sprinkle remaining Parmesan over top.
If you've opted to get beef and pork, cook in the same way the recipe instructs you to cook the sausage.**
960
kcal
Calories
53
g
Fat
25
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
44
g
Protein
155
mg
Cholesterol
1140
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
6
mg
Iron
