Beef Ragu and Cavatappi for Dinner
with a Loaded Baked Potato for Lunch
Beef Ragu and Cavatappi for Dinner
A hearty beef ragu with twisty cavatappi makes a comforting dinner, while a loaded baked potato brings a satisfying, savory lunch.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 6 ounce Cavatappi Pasta
- 1 teaspoon Chili Flakes
- 13.76 ounce Crushed Tomatoes
- 2 clove Garlic
- 20 ounce Ground Beef
- 2 teaspoon Hot Sauce
- 1 tablespoon Italian Seasoning
- ½ cup Monterey Jack Cheese
- ¼ cup Parmesan Cheese
- 2 unit Russet Potato
- 4 tablespoon Sour Cream
- 3 tablespoon Tomato Paste
- 1 unit Yellow Onion
- 2 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
PDF
DifficultyEasy
Total Time55m
Calories880
Protein43g
Carbs85g
Fat42g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, swap the cavatappi for a gluten-free pasta and use a gluten-free stock concentrate if needed. To avoid dairy, skip the Parmesan, sour cream, and Monterey Jack, or use plant-based alternatives for each.
What to serve with it
Serve with a crisp green salad or simple garlicky bread to round out the rich sauce and pasta. Roasted broccoli or green beans also add freshness and balance the hearty, spicy flavors.
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