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Rigatoni and Beef Rosé Marinara
20-MIN MEAL
Very High Fibre
Quick
Rigatoni and Beef Rosé Marinara

with Roasted Pepper Pesto and Spinach

5 min
Difficulty: 2/3
Italian

Ingredients: Ground beef • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Spinach • 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)) • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parsley • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
Classic-euro-dishes
Classic-plates
Quick
Date-night
High-protein-picks
Ingredients
Ground Beef

Ground Beef

250 g

Rigatoni

Rigatoni

170 g

Baby Spinach

Baby Spinach

56 g

Cream Cheese

Cream Cheese

2 unit(s)

Marinara Sauce

Marinara Sauce

1 cup

Parsley

Parsley

7 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.5 cup

Roasted Pepper Pesto

Roasted Pepper Pesto

0.25 cup

Chili Flakes

Chili Flakes

4 g

Onion, chopped

Onion, chopped

56 g

Garlic Salt

Garlic Salt

4 g

Pepper

Pepper

0.125 tsp

Butter

Butter

1 tbsp

Salt

Salt

0.125 tsp

Preparation
1
Prep

  • Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
  • Wash and dry all produce. 
  • Roughly chop spinach.
  • Roughly chop parsley.

2
Cook beef

  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, then onions, beef and 1/4 tsp (1/2 tsp) chili flakes.
  • Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Season with garlic salt.

3
Cook rigatoni

  • Meanwhile, add rigatoni to the boiling water. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Strain rigatoni, then return to the pot, off heat.

4
Make sauce

  • To the pan (from step 2), add cream cheese, marinara, roasted pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water.
  • Cook for 1-2 min, stirring often, until cream cheese melts and sauce comes to a simmer.
  • Reduce heat to medium. Simmer for 2-3 min, stirring occasionally, until sauce thickens slightly.

5
Finish rigatoni

  • Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. 
  • Add spinach and stir for 1 min, until wilted. Season with salt and pepper.

6
Finish and serve

  • Divide rigatoni between plates.
  • Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if you like.

7

If you've opted to get beef, cook in the same way the recipe instructs you to cook chorizo.**

Nutrition per serving

980

kcal

Calories

49

g

Fat

22

g

Saturated Fat

88

g

Carbohydrate

14

g

Sugar

8

g

Dietary Fiber

50

g

Protein

140

mg

Cholesterol

2150

mg

Sodium

1.5

g

Trans Fat

1400

mg

Potassium

400

mg

Calcium

7

mg

Iron

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