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Beef and Mushroom Rigatoni

with Spinach and Chilli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
758 kcal
Protein
: 
43g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

240 grams

British Beef Mince

120 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

40 grams

Baby Spinach

1 pinch

Chilli Flakes

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)3173 kJ
Energy (kcal)758 kcal
Fat27.9 g
of which saturates14 g
Carbohydrate81.9 g
of which sugars10.8 g
Dietary Fibre5.3 g
Protein43 g
Salt3.3 g
Trans Fat0.5 g
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.
•Colander
•Large Saucepan
•Large Frying Pan

Instructions

1
  • Boil a full kettle.
  • Pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
  • Boil the rigatoni, 12 mins.
  • Drain and drizzle with oil.
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the beef mince and mushriom, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, open the remaining sachets.
3
  • Stir in the passata, red wine stock, water and sugar for the sauce (see pantry for both). 
  • Bring to a boil, then simmer, 3-4 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.

 

4
  • Stir in the cooked rigatoni, chilli flakes, sun-dried tomato paste, Italian style cheese and butter (see pantry). 
  • Taste and season if needed. Add a splash of water if it's a little too thick. 
  • Share the pasta between your bowls.

Enjoy! 

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