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
A note about serious food allergies
We've heard of some baked zitis around town talking up their cheese game. You know the types, the jabber jaws always boasting about their Parmesan and ricotta, as if that was impressive. We can Parmesan and ricotta a baked ziti in our sleep. Now, this'll silence all the wagging tongues: This baked ziti has not two, not three, but four cheeses. Four. Asiago, Parmesan, mozzarella, ricotta, just to name names and settle scores, which we will. We've garnished our ziti with tasty garlic bread, too… take that, you two-cheese nobodies!
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Separate ciabatta halves, if necessary.
Peel and halve shallot. Slice halves into thin strips.
Cook Pasta and Make Garlic Bread
Add pasta to boiling water and stir occasionally until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta into a colander and set aside.
While pasta cooks, drizzle 1 tsp. olive oil on cut-side of ciabatta and top with half the garlic (reserve remaining for sauce).
Make the Sauce
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until softened, 2-4 minutes.
Add remaining garlic and stir constantly until aromatic, 30-60 seconds.
Add marinara, reserved pasta cooking water, and spinach. Stir occasionally until spinach wilts, 1-3 minutes.
Remove from burner.
Meat lovers! Cook proteins before making sauce (You can use the same large non-stick pan, no need to wipe clean.) If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, combine with ¼ tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains, 4-6 minutes. Stir proteins into sauce in step 4.
Assemble the Casserole
Stir pasta, Asiago, half the Parmesan, and a pinch of salt into sauce to combine.
Transfer pasta to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of ricotta.
Place casserole dish on one half of prepared baking sheet. Coat a piece of foil with cooking spray and cover casserole, sprayed-side down.
Bake Casserole and Finish Dish
Bake casserole in hot oven, 15 minutes.
Carefully remove foil from casserole. Place ciabatta on empty half of baking sheet, cut-side up.
Bake until cheese is bubbly and ciabatta is toasted, 5-7 minutes.
Plate dish as pictured on front of card. Bon appétit!
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