Cavatappi Beef Ragu

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  4 tbsp
• black pepper
• butter
  2 tbsp
• carrot
  4 oz
• cavatappi pasta
  12 oz
• cooking oil
  4 tsp
• cream cheese
  2 tbsp
• ground beef
  20 oz
• marinara sauce
  24 oz
• parsley
  1 oz
• salt
• water
  1/3 c

🍳 Cookware

• large pot
• large pan
• bowls

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel, and finely chop carrot . Pick parsley leaves from stems; roughly chop leaves.

   carrot: 4 oz, parsley: 1 oz
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes ( ⏱️ 10 minutes ). Drain.

   cavatappi pasta: 12 oz
3. 

   3

   While cavatappi cooks, heat a drizzle of cooking oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes ( ⏱️ 8 minutes ). Season with salt and black pepper .

   cooking oil: 4 tsp, salt, black pepper
4. 

   4

   Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. Add ground beef * to empty side. Cook, breaking up meat into pieces, until browned. Sprinkle with Italian seasoning . Cook, stirring, until beef is cooked through, 4-6 minutes ( ⏱️ 6 minutes ). Season generously with salt and pepper. Stir carrot and beef to combine.

   ground beef: 20 oz, Italian seasoning: 1 tbsp
5. 

   5

   Stir in marinara sauce and water (1/2 cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes ( ⏱️ 4 minutes ). Reduce heat to low. Stir in cream cheese until thoroughly combined. Add drained cavatappi, butter (1 TBSP for 2 servings; 2 TBSP for 4), and half the chopped parsley; stir until pasta is warmed through, 1-2 minutes ( ⏱️ 2 minutes ). (For 4, if pan is too small, carefully transfer everything to pot used for pasta.) Season with salt and pepper.

   marinara sauce: 24 oz, water: 1/3 c, cream cheese: 2 tbsp, butter: 2 tbsp
6. 

   6

   Divide pasta between bowls . Top with Parmesan cheese and remaining chopped parsley. Serve.

   Parmesan cheese: 4 tbsp