Family Meal Kit
One Pot
Broken Noodle Veggie "Lasagna"
with pesto ricotta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 4)
- 12 oz. Marinara Sauce
- 10 oz. Lasagna Pasta
- 1 Zucchini
- 4 oz. Part-Skim Ricotta Cheese
- 4 oz. Button Mushrooms
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Shredded Mozzarella
- 1 oz. Basil Pesto
- 2 Garlic Cloves
- 1 tsp. Onion Salt
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.
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Nutrition (per serving)
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Calories490
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Carbohydrates67g
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Net Carbs62g
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Fat15g
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Protein24g
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Sodium1290mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Pot
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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Add protein to meal as desired.
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1 Cook the Pasta
Break pasta into smaller pieces. It's OK if pieces are not even.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Remove from burner. Reserve 3/4 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Make Pesto Ricotta
Trim zucchini ends, halve lengthwise, and finely chop.
Finely chop mushrooms.Mince garlic.In a mixing bowl, combine ricotta and pesto. Set aside. -
3 Cook the Vegetables
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add zucchini, mushrooms, garlic, and 1/4 tsp. salt to hot pot. Stir occasionally until vegetables are slightly browned and tender, 4-6 minutes. -
4 Add the Sauce and Pasta
Add marinara, 1/2 cup reserved pasta cooking water, onion salt, and 1/4 tsp. pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, add pasta and half the Parmesan (reserve remaining for topping). Stir occasionally until pasta is coated and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Reduce heat to medium-low. -
5 Add Cheeses and Finish Dish
Evenly top pasta in hot pot with mozzarella, remaining Parmesan, and pesto ricotta. Cover and cook until cheeses are melted, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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