Slow Cooker

Creamy Pesto Beef Meatballs

with mushrooms and rigatoni

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 6)

  • 8 oz. Cremini Mushrooms
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Crispy Fried Onions
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    8 oz. Cream Cheese
  • Info
    ¼ cup Basil Pesto
  • 4 tsp. Seasoned Salt Blend
  • 20 oz. Ground Beef
  • 2 oz. Baby Spinach
  • Info
    10 oz. Rigatoni

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Cut mushrooms into ¼" slices. Halve tomatoes In a mixing bowl, combine ground beef, panko, and half the seasoned salt. Form ground beef mixture into 16-18 equally-sized meatballs.

  2. 2

    Start The Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine ½ cup warm water, remaining seasoned salt, ½ tsp. salt, and a pinch of pepper in a clean slow cooker. Top with meatballs and mushrooms. Turn slow cooker on to low heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4 hours.

  3. 3

    Cook The Pasta

    After 3½ hours, bring a medium pot with 8 cups water to a boil. Once boiling, add pasta and cook until al dente, 8-10 minutes. Drain pasta in a colander and set aside.

  4. 4

    Finish The Dish

    After 4 hours, stir pasta, cream cheese, spinach, and pesto into slow cooker until combined and sauce is creamy. Plate dish as pictured on front of card, garnishing with grape tomatoes and crispy onions. Bon appétit!

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