Bechamel Beef Pasta Bake
with Spinach & Cheddar 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.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be 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
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1
Brown Onion
1
tomato
1 packet
beef mince
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Half-fill a large saucepan with water, add a generous pinch of salt, bring to the boil over high heat. • Cook orecchiette in boiling water until 'al dente', 6 minutes. • Reserve pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Drain orecchiette, then 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 and tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce heat to medium, then add Aussie spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, butter and reserved pasta water, and stir to combine.
• Remove pan from heat and add orecchiette, baby spinach leaves and bechamel sauce, stirring until wilted. Season with salt and pepper. • Transfer to large baking dish and sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and pasta is cooked through, 8-12 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Divide bechamel beef pasta bake between bowls. Enjoy!