Beefy Skillet Pasta
with Italian Dressed Salad
2. start sauce
Heat a large oven-proof pan over mediumhigh
heat. When hot, add 1/2 tbsp oil (dbl for 4
ppl), then beef, onions and half the carrots.
Cook, breaking up beef into smaller pieces,
until no pink remains, 4-5 min. Carefully
drain and discard excess fat.
3. Cook rigatoni
While beef cooks, add rigatoni to the boiling
water. Cook, stirring occasionally, until
tender, 10-12 min. Reserve 1/4 cup pasta
water (dbl for 4 ppl), then drain.
4. finish sauce
Add remaining Italian Seasoning,
remaining vinegar, garlic, crushed
tomatoes, 1/4 tsp sugar and 2 tbsp butter
(dbl both for 4 ppl) to the pan with beef.
Season with salt and pepper. Bring to a
boil. Once boiling, reduce heat to medium.
Simmer, stirring occasionally, until sauce
thickens, 4-5 min.
5. assemble skillet
Remove the pan from heat, then add rigatoni
and reserved pasta water. Season with salt
and pepper. Stir to combine, then spread
pasta mixture into an even layer. Dollop
ricotta over top of pasta mixture, then
sprinkle with mozzarella. (NOTE: If you don't
have an oven-proof pan, transfer mixture to a
9x13-inch baking dish before assembling and
broiling.) Broil in the middle of the oven until
cheese is melted and golden-brown, 2-3 min.
6. FINISH AND SERVE
Add spinach, cucumbers and remaining
carrots to the large bowl with dressing.
Season with salt and pepper, then toss to
combine. Divide skillet pasta and salad
between plates. Tear basil over pasta.
Win Two Free Weeks’ Worth of HelloFresh Boxes Contest