Quick Italian Beef & Pork Penne
with Baby Leaves & Parmesan Cheese
Pasta with a cheesy tomato sauce, veggies and the combo of beef and pork, all packed into one amazing piled-high pasta bake. If that’s what you were hoping for then this dish won’t disappoint you! Bake it in the oven with a layer of cheese on top so it melts all over.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
½
Onion
1
tomato
1 packet
beef & pork mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook penne in boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people) then drain penne and return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce the frying pan heat to medium heat, then add Aussie spice blend, the plain flour, butter and tomato paste. Cook until fragrant, 1-2 minutes. • Add chicken-style stock powder and the brown sugar, then slowly stir in the milk, allowing to slightly thicken. • Remove pan from heat, then add penne, baby leaves and shredded Cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.
TIP: Add a splash of the reserved pasta water if the sauce looks too thick.
• Divide Italian beef and pork penne between bowls. • Top with grated Parmesan cheese to serve. Enjoy!