et légumes et sauce tomate
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
Rigatoni
170 g
Poivron
160 g
Purée d’ail
1 tbsp
Bébés épinards
56 g
Fromage à la crème
43 g
Mozzarella, râpée
0.75 cup
Parmesan, râpé
0.25 cup
Assaisonnement italien
0.5 tbsp
Tomates broyées à l'ail et aux oignons
370 mL
Huile
0.5 tsp
Sel
2 tsp
Sel et Poivre
1.125 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 (use same for 4 ppl). Cover and bring to a boil over high heat. While 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 rigatoni to the same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add garlic puree and half the Italian Seasoning (all for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add 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.
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. 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 remaining Parmesan over top of cheesy beef and tomato bake, then divide between plates.
950
kcal
Calories
38
g
Fat
16
g
Saturated Fat
98
g
Carbohydrate
24
g
Sugar
10
g
Dietary Fiber
54
g
Protein
125
mg
Cholesterol
1610
mg
Sodium
avec légumes et sauce tomate
