Whole Grain Penne With Ground Beef, Roasted Root Vegetables, And Parmesan

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This warming dish highlights the sweetness of roasted root vegetables. Try other varieties, depending on what’s in season.

Ingredients

  • 2 1/2 lb. Barilla Whole Grain Penne
  • 15 oz. sliced carrots
  • 15 oz. sliced parsnips
  • as needed salt
  • as needed black pepper
  • 3/4 cup extra-virgin olive oil
  • 6 oz. diced onion
  • 1 1/2 lb. ground beef
  • 3 1/2 lb. canned San Marzano tomatoes
  • 1 1/2 cups shredded Parmesan
  • 3 Tbsp. minced fresh parsley

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Season the carrots and parsnips with salt and pepper and toss with half of the olive oil. Roast until lightly browned and tender. Set aside.

Step 3

In a rondeau, saute the onions in the remaining oil until light golden. Add the beef and cook through. Add the tomatoes and break them up; add 3 cups water and simmer to break down the tomatoes. Season with salt and pepper.

Step 4

For each serving, to order: Reheat 1 2/3 oz. pasta in simmering water. Drain and add it to a pan with some of the meat sauce and roasted vegetables. Heat through and plate. Garnish with 1 Tbsp. Parmesan and a pinch of parsley.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Whole Grain Farfalle
  • Whole Grain Medium Shells
  • Whole Grain Penne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 348
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 28mg
9%
Sodium 462mg
19%
Total Carbohydrate 43g
14%
Dietary Fiber 7g
28%
Sugars 5g
Protein 16g
32%

Vitamin A 62%
Vitamin C 19%
Calcium 10%
Iron 16%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.