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
mL
Tomates broyées à l'ail et aux oignons
1 unit(s)
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.
860
kcal
Calories
34
g
Fat
17
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
53
g
Protein
120
mg
Cholesterol
1550
mg
Sodium
1.5
g
Trans Fat
1650
mg
Potassium
550
mg
Calcium
8.5
mg
Iron
avec légumes et sauce tomate
avec quartiers de pommes de terre et sauce ranch
avec salade de boulgour tiède et sauce Baja
