Creamy Pot Roast Pasta Bake - with Peppers and Peas
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
Prepare The Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Add peppers and 1 tsp olive oil in provided tray. Bake covered in a hot oven for 7 minutes.
Carefully remove from oven and add peas, pot roast seasoning, and pasta to peppers. Top with steak strips and garlic salt.
Finish The Dish
Continue to bake until peppers are tender and steak strips are no longer pink, 20-25 minutes.
Add cream base and demi to a bowl until completely combined. Microwave on high for 30 seconds.
Remove pan from oven and stir in sauce. Top with Parmesan and crispy onions.
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