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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.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Life is a combination of magic and pasta,” said legendary Italian filmmaker Federico Fellini. We couldn't agree more. Nothing up our sleeves here. Farfalle pasta gets tossed in a robust tomato sauce with pieces of fennel-flecked Italian sausage and fresh zucchini before it's topped with mozzarella cheese and baked to golden-brown perfection. The delicious, filling flavors are no illusion, but this meal will still disappear before your very eyes. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons.
Halve ciabatta if necessary.
In a mixing bowl, combine half the garlic (reserve remaining for zucchini), 1 Tbsp. olive oil, and a pinch of Parmesan (reserve remaining for pasta). Set aside.
On a separate cutting board, remove sausage from casing.
If using diced chicken, pat dry and season with a pinch of salt and pepper.
Cook the Farfalle
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Return to pot and toss with 1 tsp. olive oil. Set aside.
While pasta cooks, start sauce.
Cook the Sausage and Zucchini
Place a large non-stick pan over medium-high heat.
Add ½ tsp. olive oil and Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.
If using diced chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, follow same instructions, adding ¼ tsp. salt and a pinch of pepper and breaking up with a spoon until no pink remains, 5-7 minutes.
Transfer Italian sausage to a plate. Return pan to medium heat and add ½ tsp. olive oil. Add zucchini and remaining garlic to hot pan. Stir often until zucchini is lightly browned and begins to soften, 4-5 minutes.
Finish the Pasta Mixture
Add marinara sauce, reserved pasta cooking water, cooked pasta, cooked sausage, and remaining Parmesan to pan. Stir until completely combined.
Remove from burner.
Bake Casserole and Finish Dish
Transfer pasta mixture to prepared casserole dish. For best results, use an 8" casserole dish. Top with mozzarella and place on one half of prepared baking sheet.
Place ciabatta halves, cut-side up, on empty half of baking sheet. Brush evenly with garlic-Parmesan oil.
Bake in hot oven until mozzarella is melted and bread is golden brown, 7-9 minutes.
Rest baked casserole, 5 minutes.
Plate dish as pictured on front of card. Bon appétit!
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