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.
You Will Need
Medium Oven-Safe Casserole Dish
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and rinse under cold water. Set aside. Reserve pot; no need to wipe clean.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Coarsely chop spinach.
Using lid, drain liquid from crab.
Make the Sauce
Return pot used to cook pasta to medium heat with 2 tsp. olive oil.
Add white portions of green onions, garlic, and a pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant, 2-3 minutes.
Add sauce base, cream cheese, pasta cooking water. Stir often until cream cheese is melted and sauce is thickened, 1-2 minutes.
Remove from burner and stir in crab, pasta, spinach, cheddar cheese, and Parmesan.
Broil the Pasta
Transfer pasta mixture to prepare casserole dish. Top evenly with panko.
Place casserole under hot broiler and broil until golden brown, 2-3 minutes.
Don't text and broil! Keep an eye on casserole while under broiler.
Finish the Dish
Plate as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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