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Lunch recipe · from the recipe book

One-Pot Beef Rigatoni with Tomato, Basil and Spinach

Hearty ground beef simmers with rigatoni right in a garlicky tomato-basil sauce until the pasta turns tender and saucy, finished with wilted spinach and a salty shower of Parmesan.

One-Pot Beef Rigatoni with Tomato, Basil and Spinach

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 10½ oz300 gPasta, dryrigatoni or other short pasta
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2½ cups600 gWater
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 5 cups loosely packed150 gBaby spinach
  • ¾ cup leaves20 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Before you start cooking, chop the onion, mince the garlic and tear the basil; keep the basil aside for the end.
  2. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, for 6 to 7 minutes until browned and cooked to 160°F (71°C).
  3. Add the onion and cook for 4 minutes until softened, then stir in the garlic, oregano and red pepper flakes and cook for 1 minute.
  4. Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, water, salt and black pepper and bring to a boil.
  5. Stir in the pasta, cover, and simmer over medium-low heat for 13 to 15 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened.
  6. Turn off the heat and stir in the spinach until wilted, then stir in half of the basil and half of the Parmesan.
  7. Serve topped with the remaining half of the basil and the remaining half of the Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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