Italian Beef & White Beans with Salsa Verde Orzo & Ricotta
Meal Prep

Italian Beef & White Beans

with Salsa Verde Orzo & Ricotta

25 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! This hearty dish features a combination of ground beef and creamy white beans cooked in a vibrant Calabrian chile-spiced tomato sauce until delightfully tender. It's served over a bed of orzo with spinach and herbaceous salsa verde.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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ingredients
Italian Beef & White Beans with Salsa Verde Orzo & Ricotta
Title
  • 18 oz Ground Beef
  • 1 15.5-Oz Can Cannellini Beans
  • ½ lb Orzo Pasta
  • 1 bunch Parsley
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 8-Oz Can Tomato Sauce
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Salsa Verde
  • 1 Yellow Onion
  • 3 oz Baby Spinach
Prepare the ingredients & season the ricotta
1 Prepare the ingredients & season the ricotta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.

Cook & finish the pasta
2 Cook & finish the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde and spinach until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Brown the beef
3 Brown the beef

Meanwhile, in a large pot (or large, high-sided pan), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the beef is lightly browned.

Make the sauce
4 Make the sauce

Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the beans (including the liquid), tomato sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened and the beef is cooked through. Turn off the heat; stir in the worcestershire sauce until combined. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the parsley leaves and stems. Serve the finished pasta topped with the finished beef and sauce and seasoned ricotta. Garnish with the remaining parmesan and chopped parsley. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the pasta and beef and sauce in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.  

Tips from Home Chefs

Prepare the ingredients & season the ricotta
1 Prepare the ingredients & season the ricotta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.

2 Cook & finish the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde and spinach until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the pasta
Brown the beef
3 Brown the beef

Meanwhile, in a large pot (or large, high-sided pan), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the beef is lightly browned.

4 Make the sauce

Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the beans (including the liquid), tomato sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened and the beef is cooked through. Turn off the heat; stir in the worcestershire sauce until combined. Taste, then season with salt and pepper if desired.

Make the sauce
Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the parsley leaves and stems. Serve the finished pasta topped with the finished beef and sauce and seasoned ricotta. Garnish with the remaining parmesan and chopped parsley. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the pasta and beef and sauce in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.  

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