Dinner - Beef & Veggie Ragu Penne with Basil Pesto

Name: Dinner - Beef & Veggie Ragu Penne with Basil Pesto Dinner 2.0 - Cheesy Beef & Hidden Veggie Quesadillas
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Cheddar Cheese; 1 sachet Vegetable Stock Powder; 2 packet Passata; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 2 Zucchini; 1 packet Basil Pesto; 500 g Beef Mince; 1 packet Soffritto Mix; 1 packet Light Sour Cream; 1 packet Tomato Paste; 1 packet Penne; 1 sachet Garlic & Herb Seasoning; 6 Mini Flour Tortillas

Dinner 2.0 - Cheesy Beef & Hidden Veggie Quesadillas

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Allergens:

Milk

•Celery

•Cashew

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

2 packet

Passata

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

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

Mini Flour Tortillas

(Contains: Wheat, Gluten, Soy; May be present: Soy, Milk.)

Nutritional Values

Calories1530 kcal

Energy (kJ)6410 kJ

Fat64.7 g

of which saturates25.7 g

Carbohydrate140 g

of which sugars29.5 g

Dietary Fibre18.4 g

Protein85.3 g

Sodium2570 mg

The average adult daily energy intake is 8700 kJ

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.