with Mozzarella, Parmesan and Crispy Shallots
Ingredients: Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 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) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Utensils
Tags
Ground Beef
500 g
Cavatappi
170 g
Onion, sliced
113 g
Parsley and Thyme
21 g
Crispy Shallots
28 g
Mozzarella Cheese, shredded
0.75 cup
Parmesan Cheese, shredded
0.25 cup
Cream
113 mL
White Cooking Wine
4 tbsp
Beef Broth Concentrate
2 unit(s)
Cream Sauce Spice Blend
10 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender. Strain, then return to the pot, off heat.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain cavatappi, then return to the pot, off heat.
- Meanwhile, strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Using your hands or a heavy-bottomed pan, gently crush crispy shallots in packaging until they resemble fine crumbs.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef, onions and thyme. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Carefully drain and discard excess fat.
- Reduce heat to medium.
- Add cooking wine and broth concentrate. Cook for 2-3 min, stirring often, until wine is absorbed.
- Sprinkle Cream Sauce Spice Blend over top. Stir for 30 sec, until beef-onion mixture is coated.
- Add cream, mozzarella and half the Parmesan. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- To the pot with pasta, add sauce and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide pasta between bowls.
- Sprinkle crispy shallot crumbs, parsley and remaining Parmesan over top.
1340
kcal
Calories
77
g
Fat
39
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
78
g
Protein
260
mg
Cholesterol
1720
mg
Sodium
2.5
g
Trans Fat
1150
mg
Potassium
550
mg
Calcium
9.5
mg
Iron
with Mozzarella, Parmesan and and Crispy Shallots
with Mozzarella, Parmesan and and Crispy Shallots
with Mushrooms and Crispy Shallot Crumbs
with Mushrooms and Crispy Shallot Crumbs
with Mozzarella, Parmesan and and Crispy Shallots
