Oven-Baked Romesco Beef & Ditali Pasta with Spinach & Tomatoes
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Oven-Baked Romesco Beef & Ditali Pasta

with Spinach & Tomatoes

40 MIN
4 Servings
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender beef, ditali pasta, and vegetables in a bold tomato and romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. You'll finish the dish off by stirring in tangy crème fraîche before topping with crunchy almonds.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Oven-Baked Romesco Beef & Ditali Pasta with Spinach & Tomatoes
Title
  • 18 oz Ground Beef
  • ¾ lb Ditali Pasta
  • 2 8-Oz Cans Tomato Sauces
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 4 Tbsps Crème Fraîche
  • ½ cup Grated Parmesan Cheese
  • 2 Tbsps Capers
  • 4 Tbsps Dried Currants
  • ¼ cup Sliced Roasted Almonds
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Single-Use Aluminum Trays
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, tomato sauce, romesco sauce, tomatoes, capers, currants, and pasta. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.

Prepare the beef
2 Prepare the beef

Add the beef (tearing into bite-sized pieces before adding) in an even layer to each tray. Season with salt, pepper, and the spice blend.

Bake the trays & serve your dish
5 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 30 minutes, or until the pasta is tender and the beef is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Evenly divide the crème fraîche between the trays; stir until combined. Taste, then season with salt and pepper if desired. Serve the baked trays garnished with the almonds and cheese. Enjoy!

Tips from Home Chefs

Oven-Baked Romesco Beef & Ditali Pasta

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, tomato sauce, romesco sauce, tomatoes, capers, currants, and pasta. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.

2 Prepare the beef

Add the beef (tearing into bite-sized pieces before adding) in an even layer to each tray. Season with salt, pepper, and the spice blend.

Prepare the beef
Bake the trays & serve your dish
5 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 30 minutes, or until the pasta is tender and the beef is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Evenly divide the crème fraîche between the trays; stir until combined. Taste, then season with salt and pepper if desired. Serve the baked trays garnished with the almonds and cheese. Enjoy!

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