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
Small Oven-Safe Casserole Dish
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 375 degrees. Bring a medium pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Zest lime, mince zest, and halve lime. Place shiitake mushrooms in a heatproof container and add enough of the boiling water to submerge mushrooms. Cover with plastic wrap. Remaining water on stove will be used for cooking pasta.
Cook the Shells
When water is boiling, add shells and cook 8 minutes until al dente. Drain in colander and return pot to heat.
Prepare the Red Curry Sauce
In the pot in which pasta was cooked, add coconut milk, ginger, and red curry paste. Whisk to combine and bring to a simmer. Remove shiitake mushrooms from liquid and slice into thin strips (julienne). Add to pot with sauce, along with 2 Tbsp. of rehydrating liquid and juice from half of lime. Dissolve cornstarch in 2 tsp. of cold water and add to sauce. When sauce has thickened, add pasta back to pot and stir to combine. Season to taste salt and pepper.
Bake the Pasta
Remove pasta to oven-safe casserole dish prepared with non-stick spray. In a small mixing bowl, combine panko, peanut pieces, and 1 tsp. olive oil. Mix thoroughly. Top pasta with peanut-panko mixture and bake in oven 8 minutes until topping is lightly browned. Remove from oven and allow to set a few minutes before serving.
Plate the Dish
Serve pasta on a plate or shallow bowl. Garnish with lime zest and drizzle garlic sesame sauce over the top.
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