Dinner - Beef & Veggie Ragu Penne with Basil Pesto
Dinner 2.0 - Cheesy Beef & Hidden Veggie Quesadillas
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
2 packet
Passata
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
2
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
500 g
Beef Mince
1 packet
Soffritto Mix
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Paste
1 packet
Penne
(Contains: Wheat, Gluten; May be present: Soy, Eggs.)
1 sachet
Garlic & Herb Seasoning
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy; May be present: Soy, Milk.)
Cooking Steps
Bring a large saucepan of salted water to the boil. Grate the zucchini. Finely chop garlic. Cook penne in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to pan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
While the pasta is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 5-7 minutes. Transfer to a bowl and set aside. Return pan to medium-high heat and cook soffritto mix and zucchini until softened, 6-8 minutes. Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. Stir in cooked beef, the brown sugar, vegetable stock powder, the butter and passata until slightly thickened, 1-2 minutes. Season to taste. Reserve two portions of mince mixture for the kids' dinner in a container, then refrigerate.
To the pan with the sauce, add reserved pasta water and cook, stirring, until slightly thickened, 2-3 minutes. Stir in baby spinach leaves and basil pesto until leaves are wilted, 1 minute.
Add cooked penne to the sauce, stirring to combine. Season to taste.
Little cooks: Older kids can help stir the pasta through the sauce under adult supervision. Be careful, the sauce is hot!
Divide beef and veggie ragu penne between bowls. Sprinkle over grated Parmesan cheese to serve.
When you're ready to make the kids' dinner, preheat oven to 220°C/200°C fan-forced. Arrange mini flourtortillas on a lined oven tray. Spoon reserved beef filling onto one half of each tortilla. Top with shredded Cheddar cheese. Fold empty half of each tortilla over, then press down. Brush or spray with olive oil, then season. Bake until cheese is melted and tortillas are golden, 10-12 minutes. Divide quesadillas between plates. Serve with light sour cream.
