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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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The warmth and ease of a casserole meets the subtle and classic flavors of French onion soup in this baked pasta dish. First, you'll caramelize the onions and brown the mushrooms, then mix them with pasta, cream, and thyme, layering flavor upon flavor. Finally, you'll top the casserole with croutons and cheese (just like the soup!) and bake. Richly cheesy and perfectly indulgent, this dish might even top the classic it was inspired by. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! Cook proteins in a medium non-stick pan over medium heat. Add to penne as desired. If using bacon, line a plate with a paper towel. Add to pan and flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate. If using jumbo shrimp, pat dry and season all over with a pinch of salt and pepper. Cook undisturbed until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally until chicken browns and reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Halve and peel onion. Slice halves into thin strips.
Coarsely crush croutons.
Cook the Mushroom-Onion Mixture
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, onion, garlic, ½ tsp. salt, and ¼ tsp. pepper to hot pan.
Stir occasionally until onion and mushrooms are deep brown, 10-12 minutes.
While mushroom-onion mixture cooks, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Drain pasta in a colander, shaking to remove as much water as possible. Set aside.
Reserve pot; no need to wipe clean.
Make the Pasta Mixture
Return pot used to cook pasta to medium-high heat.
Add cream, vegetable base, half the thyme (reserve remaining for garnish), half the mozzarella (reserve remaining for topping), cooked pasta, and mushroom-onion mixture to hot pot.
Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-4 minutes.
Remove from burner.
Bake Casserole and Finish Dish
Pour pasta mixture into prepared casserole dish. For best results use an 8" casserole dish. Top with croutons and remaining mozzarella.
Bake in hot oven until cheese is golden brown, 10-14 minutes.
Plate dish as pictured on front of card, garnishing with remaining thyme. Bon appétit!
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