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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!

Tags:Family
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 Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

160 g

Sweet Bell Pepper

56 g

Baby Spinach

170 g

Cavatappi

(ContainsWheat/Blé)

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.