Cheesy Tex Mex Pasta Bake

Cheesy Tex Mex Pasta Bake

with Peppers and Spinach

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

160 g

Sweet Bell Pepper

56 g

Baby Spinach

170 g



370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


Not included in your delivery

1 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber8 g
Protein46 g
Cholesterol110 mg
Sodium1420 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 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.