Creamy Garlic Beef Pasta

Preheat oven to 200°C / 400°F. On a parchment-lined baking sheet, add the halved tomatoes, cherry tomatoes, quartered red bell peppers, and heads of garlic.

Season the vegetables generously with salt, black pepper, Italian herbs, paprika, and chili flakes. Spray with cooking spray.

Bake for 25 minutes until the vegetables are perfectly roasted and softened.

While the vegetables bake, cook the fusilli pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.

Let the roasted vegetables cool slightly. Transfer the tomatoes and peppers to a blender cup. Squeeze the roasted garlic cloves out of their skins into the cup.

Add the light cream cheese, 50g of grated Parmesan, and the reserved pasta water to the blender.

Blend until the sauce is completely smooth and creamy.

On the same parchment-lined baking sheet, spread the lean ground beef in a single thin layer.

Season the beef with salt, black pepper, Italian herbs, paprika, and garlic powder. Spray with cooking spray.

Bake at 180°C / 370°F for 10-12 minutes until the beef is golden brown and sizzling.

Remove the beef from the oven and use a spatula to break it up into smaller crumbles.

Add the cooked fusilli pasta, the creamy red pepper sauce, the remaining 50g of Parmesan, and the chopped fresh parsley to the baking sheet with the beef.

Mix everything together thoroughly until the pasta is fully coated and the dish is creamy and indulgent.

Garnish with additional Parmesan and parsley if desired. Serve immediately or divide into 8 equal portions for meal prep.