Beef and Mushroom Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Beef and Mushroom Rigatoni

with Spinach and Chilli

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time15 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

240 grams

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



Nutritional information

Energy (kJ)3381 kJ
Energy (kcal)808 kcal
Fat33.9 g
of which saturates16.1 g
Carbohydrate82.2 g
of which sugars14 g
Protein44.2 g
Salt3.28 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


  • 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.
  • 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.
  • 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.


  • 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.