Cheesy Kimchi Organic Beef Pasta Bake
with Penne, Gochujang Sauce & Cheesy Panko Topping
- Milk
- Wheat
- Soy
Gochujang and tomato paste are bloomed in butter to build a bold, spicy-savory base for this Korean-inspired pasta bake. Penne is folded into the creamy cheddar sauce along with browned beef, sautéed onion and green pepper, and tangy kimchi, then topped with chili-buttered panko and baked until golden and bubbling. It's a satisfying mashup of Korean pantry staples and classic comfort baking.
Ingredients
1 cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Organic Ground Beef
1 unit
Tomato Paste
1 unit
Onion
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
1 unit
Long Green Pepper
½ teaspoon
Korean Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Kimchi
1 teaspoon
Garlic Powder
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Core, deseed, and dice green pepper into ¼-inch pieces.
Heat a large drizzle of oil in a large pan over medium-high heat. Add beef; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add onion and green pepper; cook, stirring occasionally, until veggies are browned and softened, 5-7 minutes. Season with salt and pepper. Turn off heat.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. (Reserve pot for use in the next step!)
While veggies cook, place 1 tbsp butter (2 tbsp for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the chili flakes (all for 4). Season with salt and pepper.
In pot used for pasta, melt 1 tbsp butter (2 tbsp for 4 servings) over medium heat. Add tomato paste, garlic powder, and gochujang. Cook, stirring, until fragrant, 30-60 seconds.
Stir in cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4); bring to a simmer, stirring frequently.
Turn off heat; stir in cheddar until melted. Stir in drained pasta, cooked beef and veggies, and kimchi. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until desired consistency is reached.) Taste and season with salt and pepper.
Transfer pasta to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Sprinkle with seasoned panko.
Bake on top rack until panko is browned and sauce is bubbly, 10-12 minutes.
Divide pasta bake between plates or serve family style directly from baking dish.
