Easy Baked Pasta, Beef and Mushroom Ragu
with Plant-Based Mozzarella and Crispy Topping3.5(98)
Calories
:
1070 kcalProtein
:
47g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Wheat
- Sulphites
- Soy
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Fish
- Egg
Ooey-gooey plant-based cheesy baked pasta with beef got your attention? This hearty dinner is 100% plant-based and 100% comfort food.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
170 g
Rigatoni
(Contains: Wheat)
398 mL
Crushed Tomatoes
113 g
Mushrooms
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
¾ cup
Plant-Based Mozzarella Cheese, shredded
½ tbsp
Italian Seasoning
(May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
56 g
Baby Spinach
½ tbsp
Soy Sauce
(Contains: Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
250 g
Ground Beef
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Plant-based Butter*
Nutrition Values
Calories1070 kcal
Fat52 g
Saturated Fat19 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber10 g
Protein47 g
Cholesterol75 mg
Sodium880 mg
Trans Fat0.5 g
Potassium2000 mg
Calcium150 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Oven-Proof Pan
•Small Bowl
Cooking Steps
1
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Meanwhile, thinly slice mushrooms.
- Peel, then halve shallot. Cut into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
2
- Heat a large oven-proof pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add half the garlic and panko. Cook, stirring constantly, until golden, 2-3 min.
- Remove from heat, then season with salt and pepper.
- Transfer to a small bowl, then set aside.
3
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.
4
- Add mushrooms to the pan with beef. Cook, stirring often, until softened, 3-4 min.
- Add shallots, reminaing garlic and soy sauce. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
5
- Add crushed tomatoes, reserved pasta water, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) Italian Seasoning.
- Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 2-3 min.
- Season with salt and pepper.
6
- Add pasta and spinach to the pan. Stir to combine and to wilt the spinach, 1 min.
- Spread pasta in an even layer, then sprinkle with cheese.
- Broil in the middle of the oven until cheese is melted, 3-4 min.
7
- Let pasta bake sit for 5 mins.
- Divide between plates.
- Sprinkle with toasted panko mixture.
