Beef & Veggie Ragu Penne with Basil Pesto
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Beef & Veggie Ragu Penne with Basil Pesto

Beef & Veggie Ragu Penne with Basil Pesto

Kids' Dinner: Cheesy Beef & Hidden Veggie Quesadillas

Enjoy one meal, two ways with our + Kids Dinner range. Cook a delicious dinner for the adults, and at the same time create a kid-friendly meal for the kids with a simple twist. Tonight's beef and veggie ragu works a treat over al dente penne for your dinner, and then as a filling for cheesy quesadillas for the kids' dinner tomorrow. helping you assemble. How good!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the kids' dinner portion are as follows: 3770kJ Energy, 48.6g Fat, 25.7g Saturated Fat, 59g Carbohydrate, 17.5g Sugars, 49.6g Protein, 1420mg Sodium.

Allergens:
Gluten
Wheat
Milk
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

2

zucchini

2 clove

garlic

1 packet

penne

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

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 sachet

beef-style stock powder

2 box

passata

1 bag

mixed leaves

1 packet

basil pesto

(Contains Milk;)

6

mini flour tortillas

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

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

beef mince

1 packet

soffritto mix

1 packet

grated Parmesan cheese

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

40 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3670 kJ
Fat37.5 g
of which saturates14.4 g
Carbohydrate82.7 g
of which sugars16.9 g
Protein45.6 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

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!

2
2

Meanwhile, 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. Return pan to medium-high heat. 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 beef, the brown sugar, beef-style 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.

3
3

To the pan with the sauce, add reserved pasta water and cook, stirring, until slightly thickened, 2-3 minutes. Stir in mixed leaves and basil pesto until leaves are wilted, 1 minute.

4
4

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!

5
5

Divide beef and veggie ragu penne between bowls. Sprinkle over grated Parmesan cheese to serve.

6
6

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 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, 10-12 minutes. Divide quesadillas between plates. Serve with light sour cream.