Cavatappi Beef Ragù

Name: Cavatappi Beef Ragù with Parmesan & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 3 ounce Carrot; ¼ ounce Parsley; 6 ounce Cavatappi Pasta; 10 ounce Ground Beef; 2 tablespoon Italian Seasoning; 13.76 ounce Crushed Tomatoes; 2 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Parmesan & Parsley

Sara HeilmanPublished on May 31, 2022

Get Free Steak + 10 Free Meals

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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 ounce

Carrot

¼ ounce

Parsley

6 ounce

Cavatappi Pasta

(Contains: Wheat)

10 ounce

Ground Beef

2 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

2 tablespoon

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories890 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber7 g

Protein45 g

Cholesterol135 mg

Sodium820 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.

Utensils

•Large Pot

•Peeler

•Strainer

•Large Pan

Instructions

• Bring a large pot of salted water to a boil. Wash and dry 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; season with Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through. 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef together to combine.

• Stir in crushed tomatoes and ¼ 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 melted and thoroughly combined. • Add drained cavatappi, half the chopped parsley, and 1 TBSP butter (2 TBSP for 4); stir until pasta is warmed through, 1-2 minutes. (TIP: If pan is too small for 4, carefully transfer everything into pot used for pasta.) Season with salt and pepper.