If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta to second provided tray and stir to combine.

In a mixing bowl, combine panko and 1/4 cup water. Let sit, 1 minute.

After 1 minute, add ground beef, 2/3 the garlic salt (reserve remaining for cream base tray), and 1/4 tsp. pepper.

Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Place meatloaves in one provided tray.

Bake uncovered in hot oven, 8 minutes.

While meatloaves bake, continue recipe.

In second provided tray, combine pasta (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1.), cream base, half the cheese (reserve remaining for meatloaves), peas, butter, 3 Tbsp. water, and remaining garlic salt. Cover tray with foil. Butter will melt as meal bakes.

After 8 minutes, carefully remove tray from oven and drain any excess liquid. Tray will be hot! Use caution.

Evenly top meatloaves with marinara, then remaining cheese.

Bake both trays (meatloaves uncovered, pasta covered) in hot oven until pasta (If you received raw pasta, only bake meatloaves tray and cream base tray without pasta.) is heated through and meatloaves reach a minimum internal temperature of 160 degrees, 15-20 minutes.

While meal bakes, finely crush pistachios.

Carefully remove trays from oven. If you received raw pasta, add to cream base tray and stir to combine.

To serve, top pasta with pistachios. Bon appétit!