avec rigatonis et parmesan
Ces rigatonis gratinés en sauce tomate crémeuse débordent de bœuf tendre et juteux. Cette recette deviendra assurément l’une de vos préférées à cuisiner en semaine!
Allergens
Utensils
Tags
Bœuf haché
250 g
Poivron
160 g
Rigatoni
170 g
Fromage à la crème
3 tbsp
Mozzarella, râpée
0.75 cup
Fromage Parmesan
0.25 cup
Assaisonnement italien
0.5 tbsp
Tomates broyées
370 mL
Bébés épinards
56 g
Huile
0.5 tsp
Sel
2 tsp
Sel et Poivre
0.125 tsp
Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, core, then cut pepper into 1/2-inch pieces.
Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add beef and 1/2 tbsp Italian Seasoning (dbl for 4 ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Carefully drain and discard excess fat, reserving 1/2 tbsp (dbl for 4 ppl) in the pan.
Add the peppers to the pan with beef. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add crushed tomatoes and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min. Add spinach, cream cheese and half the Parmesan. Cook, stirring often, until combined and spinach is wilted. Season with salt and pepper.
Grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.) When the sauce is done, add to the pot with rigatoni and stir to coat. Add rigatoni mixture to the greased baking dish, then sprinkle with mozzarella. Broil in the middle of the oven, until cheese is melted, 3-4 min.
Sprinkle Parmesan over top, then divide the cheesy beef and tomato bake between plates.
3807
kJ
Energy (kJ)
910
kcal
Calories
38
g
Fat
18
g
Saturated Fat
89
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
52
g
Protein
130
mg
Cholesterol
930
mg
Sodium
avec légumes et sauce tomate
