All ingredients are individually packaged, but our central facility
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
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.
Before You Cook
Roast The Cauliflower and Cook Pasta
Cut cauliflower florets into 1” pieces. Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil and half the seasoning blend. Massage oil into cauliflower. Spread into a single layer and roast in hot oven until almost tender, 12-14 minutes.
Once water is boiling, add pasta and cook until al dente, 11-13 minutes, Reserve 1 cup of pasta water.
While cauliflower and pasta cook, prepare the ingredients
Prepare The Ingredients
Peel and halve shallot. Slice halves into thin strips.
Set butter on counter to soften
Slice Ciabatta bun horizontally.
Make The Casserole
Spray casserole dish with cooking spray. In a large nonstick pan over medium heat, add 1 tsp olive oil. Add shallots and cook 2 minutes. Add cooked pasta, roasted cauliflower, marinara sauce, ½ cup of pasta water and remaining seasoning blend. Bring to a simmer.
Place half the pasta mixture and half the mozzarella in the casserole dish. Finish with remaining pasta mixture and top with remaining mozzarella.
Bake The Casserole
Place casserole on prepared baking sheet. Spread softened butter evenly on Ciabatta halves. Place on baking sheet.
Roast in a hot oven until bread is toasted and casserole is heated through, 8-10 minutes.
Spread basil pesto evenly on toasted bread.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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