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Rigatoni with Beef & Zucchini Ragù

Rigatoni with Beef & Zucchini Ragù

plus Parmesan Cheese

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Trying to get in more veggies at dinner? We’ve got just the thing! In this quick-cooking pasta dish, you’ll grate zucchini and swirl the shreds into an Italian-seasoned tomato sauce. The mild veg merges into the beefy sauce without changing the flavor, making it the perfect way to sneak in some green! The creamy ragù is tossed with rigatoni and topped with Parmesan for a surprisingly produce-packed pasta dinner that's pretty darn delicious.

Tags:Fair Climate Score
Allergens:WheatMilk

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Rigatoni Pasta

(ContainsWheat)

1 unit

Shallot

1 clove

Garlic

1 unit

Zucchini

10 ounce

Ground Beef

1 tablespoon

Italian Seasoning

1.5 ounce

Tomato Paste

4 tablespoon

Cream Cheese

(ContainsMilk)

1 unit

Beef Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories910 kcal
Fat44 g
Saturated Fat20 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber6 g
Protein46 g
Cholesterol145 mg
Sodium870 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
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Grater
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain. • Meanwhile, wash and dry produce. • Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Trim and grate zucchini on the largest holes of a box grater. • Place zucchini in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. TIP: Alternatively, place grated zucchini in a fine-mesh strainer and press down with a spatula.

2

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, shallot, Italian Seasoning, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes (it’ll finish cooking in the next step).

3

• Add tomato paste to pan with beef. Cook, stirring, until tomato paste is well combined and beef is cooked through, 1-2 minutes. • Stir in zucchini, garlic, and a big pinch of salt. Cook, stirring, until zucchini is tender, 2-3 minutes. • Stir in cream cheese, stock concentrate, 1⁄2 cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), and 1⁄2 tsp sugar (for 4 servings, use 2⁄3 cup pasta cooking water and 1 tsp sugar). Simmer until sauce has slightly thickened, 1-2 minutes. Season with salt and pepper. TIP: If you’ve got some on hand, add a pinch of chili flakes from your pantry for a spicy kick.

4

• Reduce heat to medium low. Stir drained rigatoni, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce until combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between plates. Top with remaining Parmesan and serve.