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20 minutes

Fresh Conchiglie with Ground Beef

& Baby Spinach

Cooking time

20 minutes




760 /serving

This week, we are showcasing deliciously fresh conchiglie; the seashell-shaped pasta is as cute as it is tasty and absolutely perfect for scooping up any delicious ingredient you combine it with. Tonight we quickly cook up ground beef and baby spinach. Tossed together with the conchiglie, pan sauce and fresh Parmigiano, it makes for a speedy and scrumptious meal with a gourmet touch!

We will send you:

  • 285g Ground beef
  • 120g Baby spinach
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 12g Beef demi-glace
  • 225g Fresh conchiglie pasta
  • 25g Parmigiano Reggiano
  • 12g Savoury beef spice blend (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Contains: Egg, Milk, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
30 g
Saturated Fat
11 g
1580 mg
Total Carbs
73 g
3 g
48 g
5 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and thinly slice the shallot into rounds. Mince the garlic; combine with the shallots.
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the shallots and garlic to the pan. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground beef*; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through.
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Cook the pasta
While the beef cooks, add the pasta to the pot of boiling water. Cook, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving 1 cup of the cooking water (double for 4 portions), drain thoroughly. Toss with a drizzle of oil to prevent from sticking and set aside in a warm spot.
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Cook the spinach
To the pan of cooked beef, add the spinach; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted.
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Finish & serve
Add the cooked pasta, demi-glace and ½ the Parmesan to the pan. Gradually add the reserved cooking water until your desired consistency is reached; mix thoroughly to combine. Let simmer, 1 to 2 minutes, until the pasta is heated through; season with S&P to taste. Divide the finished pasta between your plates and garnish with the remaining Parmesan. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.