This hearty beef and pasta bake is inspired by the Midwest classic Chili Mac and Cheese. A satisfying one-and-done dinner for the whole family!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat 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.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat, then transfer peppers to a plate.
While veggies cook, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 9-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), drain and return to the same pot off heat. Set aside.
Heat the same pan (from step 2) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add Mexican seasoning. Cook, stirring often, until fragrant, 1 min.
Add diced tomatoes to pan with beef. Bring to boil over high heat. Reduce heat to medium and simmer until sauce thickens slightly, 7-8 min. Add beef mixture, spinach, peppers and reserved pasta water to pot with cavatappi. Stir to combine and season with pepper.
Transfer cavatappi and beef mixture to a lightly-oiled 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Sprinkle cheese over top, then broil in the middle of the oven, until cheese melts, 3-4 min. Divide beef and pasta bake between plates. Dollop sour cream over top.