Protein Boost | Cavatappi Skillet with Beef & Sneaky Veggie Rosée
Melty Aged Cheddar Topping
Cooking time
20 minutes
Servings
4
Calories
860 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. A skillet supper keeps things simple in the kitchen, and it’s a simple way for kids to build their cooking skills. They can get involved in meal prep by grating the zucchini that sneaks into this rosée sauce. It’s briefly sautéed with garlic, before being caught up in a rich swirl of tomato and cream. Sneak in more veggies by boiling chunks of butternut squash with pasta squiggles, and then give the works a bubbling cheese finish.
We will send you:
- 510g Canadian-raised lean ground beef
- 4 Garlic cloves
- 1 Green zucchini
- 340g Cavatappi pasta
- 200ml Tomato sauce
- 90ml Heavy cream
- 120g Grated aged cheddar
- 200g Diced butternut squash
- 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Large pot
Strainer
Grater
Oil
Salt & pepper (S&P)
Large pan
Total Fat
41 g
Saturated Fat
19 g
Sodium
910 mg
Total Carb
79 g
Sugars
8 g
Protein
46 g
Fibre
6 g
Preparation
Boil the pasta & squash
Preheat the oven to broil. Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 4 to 5 min., add the squash. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the sauce
Meanwhile, grate the zucchini. Mince the garlic. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini, spices and S&P. Sauté, 2 to 3 min., until softened. Add the tomato sauce and cream; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 6 to 7 min., until slightly reduced; season with S&P.
Combine the pasta & broil the skillet
To the pan of sauce, add the beef, pasta, squash and ½ the reserved cooking water; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Top with the cheese. Broil, 2 to 3 min., until golden brown.
Plate your dish
Divide the skillet between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
