Rigatoni

Name: Rigatoni with Beef & Zucchini Ragù plus Parmesan Cheese
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Pasta; 1/4 cup Parmesan Cheese; 1 Tomato; 1 Zucchini; 10 oz Ground Beef; 4 tbsp Cream Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 unit Beef Stock Concentrate; 1 unit Shallot; tsp Salt, tsp; 1 tsp Cooking Oil, tsp; 1/2 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Beef & Zucchini Ragù plus Parmesan Cheese

By Recipe0 System

Trying to get in more veggies at dinner? We’ve got just the thing! In this quick-cooking pasta dish, you’ll grate zucchini and swirl the shreds into an Italian-seasoned tomato sauce. The mild veg merges into the beefy sauce without changing the flavor, making it the perfect way to sneak in some green! The creamy ragù is tossed with rigatoni and topped with Parmesan for a surprisingly produce-packed pasta dinner that's pretty darn delicious.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

6 oz Pasta
1/4 cup Parmesan Cheese
1 Tomato
1 Zucchini
10 oz Ground Beef
4 tbsp Cream Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 unit Beef Stock Concentrate
1 unit Shallot
tsp Salt, tsp
1 tsp Cooking Oil, tsp
1/2 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.

Meanwhile, wash and dry produce.

Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Trim and grate zucchini on the largest holes of a box grater.

Place zucchini in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. TIP: Alternatively, place grated zucchini in a fine-mesh strainer and press down with a spatula.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, shallot, Italian Seasoning, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes (it’ll finish cooking in the next step).
3

Add tomato paste to pan with beef. Cook, stirring, until tomato paste is well combined and beef is cooked through, 1-2 minutes.

Stir in zucchini, garlic, and a big pinch of salt. Cook, stirring, until zucchini is tender, 2-3 minutes.

Stir in cream cheese, stock concentrate, 1⁄2 cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), and 1⁄2 tsp sugar (for 4 servings, use 2⁄3 cup pasta cooking water and 1 tsp sugar). Simmer until sauce has slightly thickened, 1-2 minutes. Season with salt and pepper. TIP: If you’ve got some on hand, add a pinch of chili flakes from your pantry for a spicy kick.
4

Reduce heat to medium low. Stir drained rigatoni, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce until combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between plates. Top with remaining Parmesan and serve.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.