Creamy Tuscan Beef and Penne
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Creamy Tuscan Beef and Penne

Creamy Tuscan Beef and Penne

with Kale and Parmesan

Does the thought of a big bowl of pasta put a smile on your face? We’re right there with you. Quick, comforting, and the perfect carby canvas for a multitude of delicious toppings--it’s essentially a hug disguised as dinner. … This dish proves our point. Al dente penne is tossed in a rich, creamy meat sauce studded with hearty kale and sprinkled with nutty Parmesan and bright scallion greens. Our chefs guarantee it’ll make stomachs happy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

2 unit


4 ounce


10 ounce

Ground Beef

6 ounce

Penne Pasta

(Contains Wheat)

1 tablespoon

Tuscan Heat Spice

3 tablespoon

Tomato Paste

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat51 g
Saturated Fat24 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber8 g
Protein45 g
Cholesterol165 mg
Sodium380 mg
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.


Large Pot
Large Pan
Large Bowl



Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Remove any large stems and ribs from kale; thinly slice leaves.

Cook Beef

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon and leaving as much fat in pan as possible, transfer beef to a large bowl.

Cook Pasta

Once water is boiling, add penne to pot. Cook until al dente, about 10 minutes. Reserve 2 cups pasta cooking water, then drain and set aside. Return pot to stove.

Cook Kale

Add kale to pan with reserved fat and season generously with salt and pepper. Cook over medium-high heat, stirring often, until tender and bright green, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of olive oil.) Turn off heat. Transfer to bowl with beef.

Make Sauce

Heat 1 TBSP butter in pot used to cook pasta. Add scallion whites and half the Tuscan Heat Spice. Cook, stirring, until tender, 1-2 minutes. Add tomato paste and cook, stirring, until dark red, 1-2 minutes. Stir in cream cheese, sour cream, and ¾ cup pasta cooking water until thoroughly combined. Reduce heat to medium low.

Finish and Serve

Stir beef and kale, pasta, 1 TBSP butter, ¼ cup remaining pasta cooking water, and remaining Tuscan Heat Spice into pot with sauce. Cook, stirring, until thoroughly combined, 1-2 minutes. (TIP: If pan seems dry, gradually add remaining pasta cooking water to achieve desired consistency.) Season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and scallion greens.