Sheet Pan Creamy Garlic Beef Pasta
Serves 8
Directions
- 1Get a large oven sheet pan, line with parchment paper, add tomatoes, cherry tomatoes, bell pepper and garlic.
- 2Add all seasonings (salt, black pepper, Italian herbs, paprika, chili flakes) and cooking spray to the vegetables.
- 3Bake/roast in a 200C / 400F preheated oven for 25 minutes until perfectly roasted.
- 4While the veggies cook, boil your pasta and then reserve some pasta water.
- 5Once roasted, let the vegetables cool down.
- 6Add all roasted vegetables into a blender cup with light cream cheese, grated parmesan, and pasta water.
- 7Blend until completely smooth, then set aside.
- 8In the same sheet pan, spread and press down the ground beef into a single layer.
- 9Use a spatula to score the meat in a crisscross pattern.
- 10Add seasonings (salt, black pepper, Italian herbs, paprika, garlic powder) and cooking spray to the ground beef.
- 11Bake for 10-12 minutes at 190C / 390F until golden brown and sizzling.
- 12Chop up the cooked meat.
- 13Add cooked pasta, the creamy red pepper sauce, more parmesan, and parsley to the pan.
- 14Mix well until fully combined and creamy.
- 15Garnish and divide into eight equal servings.
Ingredients
- 500 g Tomatoes, cut into halves
- 150 g Cherry Tomatoes
- 400 g Red Bell Pepper
- 2 Garlic Heads/Bulbs
- Big Pinch Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Italian Herbs
- 1.5 Tsp Paprika
- 1 Tsp Chilli Flakes
- Cooking Spray or Olive Oil Drizzle
- 180 g Light Cream Cheese
- 200 g Light Cream Cheese
- 100 g Grated Parmesan (50g when blending & 50g after adding sauce to the pasta)
- 0.33 Cup Pasta Water (reserved after cooking pasta)
- 0.5 Cup Pasta Water (reserved after cooking pasta)
- 500 g Uncooked Fusilli Pasta
- 1500 g Raw 5% Fat Ground Beef
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 3 Tsp Italian Herbs
- 2 Tsp Paprika
- 2 Tsp Garlic Powder
- Cooking Spray
- Freshly Grated Parmesan
- Fresh Parsley, finely chopped
Equipment
large oven sheet pan (41 x 36 x 5 inch)parchment paperblender cupspatula
Tips
- Use a spatula to score the ground beef in a crisscross pattern before baking to make it easier to chop later.
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