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Ready in 25 minutes

Ground Beef, Sun-Dried Tomato & Bocconcini Cavatappi

with Leafy Greens & Zucchini

Cooking time

25 minutes

Servings

4

Calories

770 /serving

Let’s curl up with some crowd-pleasing pasta curls this week. Loosely coiled cavatappi are the perfect choice of noodle to scoop up a full-bodied, meaty sauce. Begin with Italian-spiced ground beef and plentiful veg, like zucchini and leafy greens, which you’ll add to a creamy rosée base boosted by sun-dried tomatoes. With mini bocconcini for a bright finish, you’ve found just the right fit for an evening with the famiglia.

We will send you:

  • 510g Ground beef
  • 120g Baby greens (baby spinach or kale)
  • 2 Garlic cloves
  • 1 Zucchini (green, yellow or heirloom)
  • 200ml Tomato sauce
  • 30g Sliced sun-dried tomatoes
  • 340g Cavatappi pasta
  • 60g Mini bocconcini
  • 120ml Heavy cream
  • 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
16 g
Sodium
1010 mg
Total Carb
77 g
Sugars
7 g
Protein
43 g
Fibre
7 g
Preparation
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Cook the beef
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Mise en place
Meanwhile, roughly chop the spinach. Small-dice the zucchini. Quarter the bocconcini; toss with a drizzle of olive oil and S&P. Mince the garlic.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking
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Cook the vegetables
Meanwhile, to the pan of beef, add the zucchini. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the spinach and cook, stirring frequently, 1 to 2 min., until wilted. Add ⅓ of the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a bowl and reserve the pan.
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Make the sauce
In the same pan, heat a generous drizzle of olive oil on medium. Sauté the remaining garlic and spices, 30 sec. to 1 min., until fragrant. Add the tomatoes, tomato sauce, cream and S&P. Cook, stirring occasionally, 2 to 3 min., until the flavours have combined.
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Combine the pasta & serve
To the pan of sauce, add the pasta, beef and vegetables, and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the bocconcini. Bon appétit!

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