Beefy Skillet Pasta
with Italian-Dressed Salad
Layers of ooey-gooey cheesy beef and ricotta line this one-pan wonder! Topped with mozzarella cheese and served with a side of greens tossed in Italian dressing for the full Italian American experience!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Rigatoni
(Contains Wheat)
370 mL
Crushed Tomatoes
100 g
Ricotta Cheese
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
56 g
Baby Spinach
1 tbsp
Garlic Puree
56 g
Red Onion, chopped
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Basil
66 g
Mini Cucumber
56 g
Carrot, julienned
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 1/2 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, slice cucumber into 1/4-inch rounds. Whisk together half the vinegar, 1 tsp Italian Seasoning, 2 tbsp oil and 1/4 tsp sugar in a large bowl (dbl all for 4 ppl). Set aside.
Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, onions and half the carrots. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat.
While beef cooks, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
Add remaining Italian Seasoning, remaining vinegar, garlic puree, crushed tomatoes, 1/4 tsp sugar and 2 tbsp butter (dbl both for 4 ppl) to the pan with beef. Season with salt and pepper. Bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens, 4-5 min.
Remove pan from heat, then add pasta and reserved pasta water. Season with salt and pepper. Stir to combine, then spread pasta mixture into an even layer. Dollop ricotta on top of pasta mixture, then sprinkle with mozzarella. (NOTE: If you don't have an oven-proof pan, transfer mixture to a 9x13-inch baking dish before assembling and broiling.) Broil in the middle of the oven until cheese is melted and golden-brown, 2-3 min.
Add spinach, cucumbers and remaining carrots to the large bowl with dressing. Season with salt and pepper, then toss to combine. Divide skillet pasta and salad between plates. Tear basil over pasta.
