topBanner
Cheesy Beef and Tomato Bake

Cheesy Beef and Tomato Bake

with Rigatoni and Parmesan

Read more

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!

Tags:Family FriendlyQuick
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

160 g

Sweet Bell Pepper

170 g

Rigatoni

(ContainsWheat/Blé)

3 tbsp

Cream Cheese

(ContainsMilk/Lait)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

½ tbsp

Italian Seasoning

370 mL

Crushed Tomatoes

56 g

Baby Spinach

Not included in your delivery

½ tsp

Oil*

2 tsp

Salt*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate89 g
Sugar20 g
Dietary Fiber8 g
Protein52 g
Cholesterol130 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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, core, then cut pepper into 1/2-inch pieces.

2

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 to same pot, off heat.

3

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 drain and discard excess fat, reserving 1/2 tbsp (dbl for 4 ppl) in the pan.

4

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 combined and spinach is wilted. Season with salt and pepper.

5

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 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. Broil in the middle of the oven, until cheese is melted, 3-4 min.

6

Sprinkle Parmesan over top, then divide the cheesy beef and tomato bake between plates.