This loaded cheesy beef and tomato bake features rigatoni pasta, a creamy tomato sauce, and tender, juicy beef. It's a delicious dinner that's sure to be a weeknight winner!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Bell Pepper
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Core, then cut peppers 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 water (dbl for 4 ppl) before draining. Return pasta to same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add beef and 1/2 tbsp Italian seasoning (dbl for 4ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully, pour all but 1/2 tbsp fat (dbl for 4ppl) from the pan.
Add the peppers to the pan with beef. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add crushed tomato 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 spinach wilts, 1-2 min. Season with salt and pepper.
Grease an 8x8-inch baking dish with 1/2 tsp oil (NOTE: For 4ppl, grease a 9x13-inch baking dish with 1 tsp oil). When the sauce is done, add to the pot with rigatoni and stir to coat. Add rigatoni mixture to the oiled baking dish, then sprinkle with mozzarella cheese. Broil in the middle of the oven, until cheese melts, 3-4 min.
Sprinkle with remaining Parmesan, then divide the Cheesy Beef and Tomato Bake between plates.