This is a one-tray pasta dinner is similar to the crock pot method: throw all raw ingredients into a single tray, pop it in the oven, and let it rip!  One-tray pasta dishes have become so popular because fully composed meals can take comparatively little prep time (about 10 minutes for this recipe) - perfect for those with busy schedules. That’s not to say this one is only for when you need to mail it in; it’s just a great quick-and-easy crock pot alternative for nights like those.  This recipe is also easily adaptable by simply changing the spices you choose; the foundation works well to underpin whatever flavor profile you’d like.  Swap the Spanish spice blend for some basil and oregano for an Italian pasta dish. This recipe will serve two, so double the recipe for a family of four. 

For 2 servings you will need:

10 oz ground beef

4 oz grape tomatoes

2 tbsp creme fraiche 

3 tbsp romesco sauce

6 oz ditali pasta 

1/4 cup parmesan cheese

 3 oz baby spinach

1 tbsp capers

1 8-oz can tomato sauce

1 tbsp Spanish spice blend

2 tbsp sliced roasted almonds

1 single use aluminum tray 

Preheat the oven to 450 degrees. Combine the spinach, tomato sauce, romesco sauce, tomatoes, capers, and uncooked pasta in a single oven-safe tray or baking dish.  Tear the raw ground beef into bite-sized pieces and overtop the rest in an even layer.  Add one cup of water to the tray, season with salt and pepper, and cover tightly with foil.  The water will steam and cook the pasta and beef like magic!

Bake for 30 minutes, or until the pasta is tender and the beef is cooked through. Remove the foil and stir in the creme fraiche until thickened. Season to taste, and garnish with almonds and parmesan cheese.