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Cheesy Beef and Rigatoni Bake
Cheesy Beef and Rigatoni Bake

Cheesy Beef and Rigatoni Bake

with Veggies and Tomato Sauce

This loaded cheesy bake is packed with rigatoni pasta, a creamy tomato sauce and tender, juicy beef. It's a quick, delicious dinner that's sure to be a weeknight winner!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Quick
Protein Plus
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

170 g

Rigatoni

1 unit(s)

Zucchini

1 g

Garlic Salt

56 g

Baby Spinach

1 unit(s)

Cream Cheese

¾ cup

Mozzarella Cheese, shredded

2.15 g

Italian Seasoning

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

½ tsp

Oil*

Nutrition Values

Calories870 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber9 g
Protein53 g
Cholesterol125 mg
Sodium1170 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium500 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Large Non-Stick Pan
Measuring Spoons
8x8" Baking Dish

Cooking Steps

Prep
1
  • Before starting, preheat the broiler to high. 
  • Bring a large pot of salted water to a boil. 
  • Wash and dry all produce.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
Cook rigatoni
2
  • To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
  • Strain rigatoni, then return to the pot, off heat.
Cook beef and zucchini
3
  • Meanwhile, heat a large non-stick pan over medium-high.
  • When hot, add beef and zucchini to the dry pan.
  • Cook for 5-7 min, breaking up beef into smaller pieces, until no pink remains in beef and zucchini is tender-crisp.**
  • Carefully drain and discard excess fat.
Make sauce
4
  • To the pan with beef and zucchini, add garlic, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper.
  • Cook for 1 min, stirring often, until fragrant.
  • Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese and half the mozzarella. Cook for 1-2 min, stirring often, until spinach is wilted and sauce is smooth.
  • Season with salt and pepper.
Assemble and broil
5
  • Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 servings, 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 for 1-3 min, until cheese melts. (TIP: Keep your eye on cheese so it doesn't burn!)
Finish and serve
6
  • Let baked rigatoni cool for 2-3 min before serving.
  • Divide between bowls.