avec légumes et sauce tomate
Ces rigatonis gratinés débordent de pâtes, de sauce tomate crémeuse et 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
Rigatoni
170 g
Courgette
1 unit(s)
Sel d'ail
1 tsp
Bébés épinards
56 g
Fromage à la crème
1 unit(s)
Mozzarella, râpée
0.75 cup
Assaisonnement italien
1 tbsp
Tomates broyées
369 mL
Gousses d'ail
2 unit(s)
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
0.25 tsp
Huile
0.5 tsp
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add beef and zucchini to the dry pan.
- Cook, breaking up beef into smaller pieces, until no pink remains in beef and zucchini is tender-crisp, 5-7 min.**
- Carefully drain and discard excess fat.
- Add garlic, half the Italian Seasoning (use all for 4 ppl) and half the garlic salt (use all for 4 ppl) to the pan with beef and zucchini. Season with pepper.
- Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min.
- Add spinach, cream cheese and half the mozzarella.
- Cook, stirring often, until spinach is wilted and sauce is smooth.
- Season with salt and pepper.
- Meanwhile, 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 sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven until cheese melts, 3-4 min. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let rigatoni bake cool for 2-3 min before serving.
- Divide between plates.
840
kcal
Calories
31
g
Fat
15
g
Saturated Fat
90
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
52
g
Protein
110
mg
Cholesterol
1520
mg
Sodium
1.5
g
Trans Fat
1850
mg
Potassium
500
mg
Calcium
10
mg
Iron
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