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Creamy Paprika Beef Pasta Bake
40 minServes 2Nutri-Score C€€
C
40 min
40 minCreamy Paprika Beef Pasta Bake
what you need
Ingredients
5% beef mince (raw weight)Meat250 g
fusilli pasta (dry weight)Grains100 g
onion (diced)Produce1 piece
bell pepper (diced)Produce1 piece
paprika (1 tsp)Spices1 piece
garlic powder (1 tsp)Spices1 piece
Italian herbs (1 tsp)Spices1 piece- Cajun seasoning (1 tsp)Spices1 piece
salt (to taste)Spices1 piece
tomato puree (1 tbsp)Pantry15 ml- garlic puree (1 tsp)Pantry5 ml
- chopped tomatoes (canned)Pantry200 g
- beef bone brothPantry250 ml
lightest cream cheeseDairy40 g- lighter cheddar cheese (grated)Dairy20 g
- lighter Italian mozzarella (grated)Dairy60 g
spicy pepperoni (sliced)Meat6 pieces
Parmesan (grated, to serve)Dairy15 g
fresh basil (to serve)Produce5 g- rocket (to serve)Produce20 g
per serving
Nutrition
535kcal
- Carbs
- 48 g
- Proteins
- 39 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Baking dish
Oven
step by step
Method
- Step 1
Brown the beef
- Heat a frying pan over medium-high heat and add the beef mince.
- Fry until browned, breaking it up with a spoon.
- Step 2
Soften the vegetables
- Add the diced onion and pepper to the pan.
- Cook until softened and lightly golden.
- Step 3
Season and add tomato
- Stir in the paprika, garlic powder, Italian herbs, Cajun seasoning and salt.
- Add the tomato puree and garlic puree and cook out briefly.
- Pour in the chopped tomatoes and beef bone broth and stir well.
- Step 4
Cook the pasta in the sauce
- Add the dry fusilli to the pan and stir to coat.
- Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Step 5
Make it creamy
- Lower the heat and stir in the cream cheese until melted and creamy.
- Stir in the grated cheddar.
- Step 6
Top and bake
- Transfer the pasta to a baking dish and scatter over the mozzarella.
- Arrange the pepperoni slices on top.
- Bake until the cheese is melted and golden.
- Step 7
Serve
- Serve with grated Parmesan, fresh basil and rocket.