HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCavatappi Beef Ragù
Cavatappi Beef Ragù

Cavatappi Beef Ragù

with Parmesan & Parsley

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A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add a rich ground beef sauce laced with sweet carrots, cream cheese, butter, parsley, and Parmesan, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly cavatappi cloaked in this flavor-boosted Bolognese? We thought so.

Tags:Lightning Prep

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 ounce


¼ ounce


6 ounce

Cavatappi Pasta


10 ounce

Ground Beef

1 tablespoon

Italian Seasoning

14 ounce

Marinara Cup

2 tablespoon

Cream Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber6 g
Protein44 g
Cholesterol135 mg
Sodium1100 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
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.


• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.


• While cavatappi cooks, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.


• Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine.


• Stir in marinara and 1/3 cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce is slightly thickened, 3-4 minutes. Reduce heat to low. • Stir in cream cheese until thoroughly combined. • Add drained cavatappi, 1 TBSP butter (2 TBSP for 4), and half the chopped parsley; stir until pasta is warmed through, 1-2 minutes. (If pan is too small for 4, carefully transfer everything into pot used for pasta.) Season with salt and pepper.


• Divide pasta between bowls. Top with Parmesan and remaining chopped parsley. Serve.