Cheesy Beef and Tomato Bake

Cheesy Beef and Tomato Bake

with Rigatoni and Parmesan

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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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

160 g

Sweet Bell Pepper

170 g



3 tbsp

Cream Cheese


¾ cup

Mozzarella Cheese, shredded


¼ cup

Parmesan Cheese


½ tbsp

Italian Seasoning

370 mL

Crushed Tomatoes

56 g

Baby Spinach

Not included in your delivery

½ tbsp


2 tsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber6 g
Protein54 g
Cholesterol125 mg
Sodium910 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, 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) 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 4 ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully, discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.


Add the 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 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 greased baking dish, then sprinkle with mozzarella cheese. Broil in the middle of the oven, until cheese melts, 3-4 min.


Divide the Cheesy Beef and Tomato Bake between plates, then sprinkle with remaining Parmesan.