Sheet Pan Creamy Garlic Beef Pasta

Ingredients (raw weights)

• 500 g tomato, raw
• 150 g cherry tomatoes, raw
• 400 g bell pepper, raw
• 80 g garlic, raw
• 3.4 g black pepper, dry
• 2 g italian herbs, dry
• 3.4 g paprika, dry
• 2.7 g chili powder, dry
• 2 g cooking oil spray, as sold
• 190 g cream cheese, light (low fat), as sold
• 100 g parmesan cheese, grated, as sold
• 21 g pasta, dry (uncooked)
• 500 g pasta, dry (uncooked)
• 1500 g ground beef 95/5, raw
• 12 g salt, dry
• 4.6 g black pepper, dry
• 3 g italian herbs, dry
• 4.6 g paprika, dry
• 6.2 g garlic powder, dry
• 2 g cooking spray, as sold

Steps

1. Get a large oven sheet pan (I used a 41 x 36 x 5 inch sheet pan), line with parchment paper, add tomatoes, cherry tomatoes, bell pepper and garlic. Add all seasonings and cooking spray.
2. Bake/roast in a 200C / 400F preheated oven for 25 mins.
3. While the veggies cook, boil your pasta then reserve some pasta water.
4. Once roasted, let it cool down then add all in a blender cup with cream cheese, parmesan and pasta water. Blend till smooth then set aside.
5. In the same sheet pan, spread and press down ground beef into a single layer. Use a spatula to score the meat in a crisscross pattern. Will make it easier to chop the meat later. Add seasonings then bake for 10-12 mins at 190C / 390F till sizzling. Chop up the meat.
6. Add cooked pasta, creamy red pepper sauce, parmesan and parlsey. Mix well till combined and creamy, ENJOY!