HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Spaghetti Ragu For Dinner
Beef Spaghetti Ragu for Dinner

Beef Spaghetti Ragu for Dinner

with Greek Pita Pockets for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, spaghetti is smothered in a rich beef and mushroom ragu that’s seasoned with hot Italian spices, then sprinkled with nutty Parmesan. The next day, your lunch has packed its bags and traveled to a different country! Greek-inspired meatballs, packed with salty feta and herby za’atar, are piled into pita pockets, scattered with crisp cucumbers and onions, and drizzled with a cool and creamy feta sauce. But don’t fret, there’s no passport required for these awesome meals.

The Greek Pita Pockets for Lunch nutrition information is as follows: Calories: 710, Fat: 38 g, Saturated Fat: 17 g, Carbohydrate: 49 g, Sugar: 5 g, Fiber: 4 g, Protein: 36 g, Cholesterol: 140 mg, Sodium: 820 mg. The nutrition facts panel below represents the nutrient values for the Beef Ragu Dinner


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

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

2 clove


½ cup

Feta Cheese


4 ounce

Cremini Mushrooms

1 unit


1 unit

Persian Cucumber

20 ounce

Ground Beef

¼ cup

Panko Breadcrumbs


1 tablespoon

Za'atar Spice

1 tablespoon

Tuscan Heat Spice

13.76 ounce

Crushed Tomatoes

6 ounce



½ cup

Parmesan Cheese


2 unit

Whole Wheat Pitas


2 ounce

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber8 g
Protein48 g
Cholesterol140 mg
Sodium850 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.
Utensilsarrow down iconarrow down icon
Large Pot
Aluminum Foil
Baking Sheet
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Place a foil-lined baking sheet on a middle rack and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Quarter and peel onion; finely dice three quarters and thinly slice remaining. Mince garlic. Finely chop feta. Quarter mushrooms. Peel and trim carrot, then finely chop. Thinly slice cucumber into rounds.


In a large bowl, combine panko, za’atar, half the beef, half the garlic, half the feta, 2 TBSP diced onion, and a couple pinches of salt and pepper. Form into 8 equal-sized meatballs. Drizzle lined baking sheet with olive oil. Place meatballs on prepared sheet. Bake until browned and cooked through, about 20 minutes. Remove from oven and cool.


Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add remaining beef; season with salt and pepper. Cook, stirring, until browned, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Drain off and discard any excess fat. Add mushrooms and carrot to pot. Cook over medium-high heat, stirring, until slightly softened, about 5 minutes.


Add remaining diced onion and remaining garlic to pot. Cook, stirring, until slightly softened, about 3 minutes. Add reserved beef, Tuscan Heat Spice, tomatoes, ⅔ cup water, and salt. Bring to a simmer, then reduce heat to medium low and cook, scraping up any browned bits from bottom of pot, until thickened, about 10 minutes.


Meanwhile, add spaghetti to boiling water. Cook until al dente, 9-11 minutes. Drain pasta, then stir into cooked ragù. Turn off heat. Stir in half the Parmesan, 1 TBSP butter, salt, and pepper. Divide between plates. Sprinkle with remaining Parmesan.


Halve pitas crosswise. In a small bowl, combine sour cream, a drizzle of olive oil, and as much remaining feta as you like; season with salt and pepper. Divide meatballs between 2 reusable containers. Divide sour cream sauce between 2 more reusable containers. Pack pitas, cucumber, and sliced onion in 2 zip-close bags. Just before eating, warm meatballs in microwave. Stuff pitas with meatballs, cucumber, and onion; drizzle with sauce.