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One Pot Creamy Smokey Beef Pasta

One Pot Creamy Smokey Beef Pasta

with Red Leicester Cheese and Spinach

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Tags:Family Friendly
Allergens:MilkCereals 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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

120 grams

Sliced Mushrooms

1 sachet(s)

Smoked Paprika

1 sachet(s)

Dried Oregano

1 sachet(s)

Tomato Puree

75 grams

Creme Fraiche

(ContainsMilk)

10 grams

Beef Stock Paste

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

40 grams

Baby Spinach

30 grams

Red Leicester

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3363 kJ
Energy (kcal)804 kcal
Fat37.0 g
of which saturates20.0 g
Carbohydrate71 g
of which sugars7.0 g
Protein44 g
Salt1.46 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Measuring Cups
Oven dish
Lid
Grater
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Fill and boil your kettle. Heat a large ovenproof saucepan or pan on high heat (no oil). When hot, add the beef mince and sliced mushrooms. Cook until browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break up the mince as it cooks. TIP: If your pan isn't ovenproof, transfer your pasta mix into an ovenproof dish just before you bake it in the oven.

2

Drain and discard any excess fat from the beef, then season with salt and pepper. Add the smoked paprika, dried oregano and tomato puree. Stir and cook for 1 min. Pour in the boiling water (see ingredients for amount) then stir in the crème fraiche and beef stock paste.

3

Stir the rigatoni into the sauce, season with salt and pepper and bring to a rapid boil. Cover the ovenproof pan with a lid, or transfer the pasta mix into an ovenproof dish and cover tightly with tin foil. Bake on the top shelf of your oven until the pasta is cooked, 20-25 mins.

4

While the pasta cooks, put your feet up! Once cooked, remove from your oven, carefully remove the lid and season with salt and pepper. Pop the spinach on top, cover with a lid again and put back into your oven for 2 mins. Remove and stir the spinach into the pasta until wilted and piping hot. IMPORTANT: The mince is cooked when no longer pink in the middle.

5

Grate the red Leicester into the pasta, stir together until combined.

6

Taste the pasta and add salt and pepper if you feel it needs it. Serve in bowls. Enjoy!