with Parmesan & Parsley
A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add a rich ground beef sauce laced with sweet carrots, cream cheese, butter, parsley, and Parmesan, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly cavatappi cloaked in this flavor-boosted ragù? We thought so.
Allergens
Utensils
Tags
Carrots
3 ounce
Marinara Sauce
14 ounce
Italian Chicken Sausage Mix
9 ounce
Cavatappi Pasta
6 ounce
Cream Cheese
2 tablespoon
Italian Seasoning
1 tablespoon
Parmesan Cheese
3 tablespoon
Parsley
0.25 ounce
Salt
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan.
Add beef* to empty side. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper.
Stir carrot and beef to combine.
Swap in sausage* for beef. (Skip adding salt and pepper.)
Stir in marinara and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes. Reduce heat to low.
Add drained cavatappi, half the chopped parsley, and 1 TBSP butter (2 TBSP for 4); stir until pasta is warmed through, 1-2 minutes. (For 4, if pan is too small, carefully transfer everything to pot used for pasta.) Season with salt and pepper.
900
kcal
Calories
37
g
Fat
13
g
Saturated Fat
89
g
Carbohydrate
20
g
Sugar
7
g
Dietary Fiber
41
g
Protein
145
mg
Cholesterol
2020
mg
Sodium
