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
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
Customize It Instructions
Meatlovers! Cook proteins before making sauce (use the same large non-stick pan over medium-high heat with 1 tsp. olive oil, no need to wipe clean) and add to baked ziti as desired. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. If using Italian sausage, remove from casing, if necessary. Break up meat until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using Beyond sausage, break up until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
Prepare the Ingredients
Separate ciabatta halves, if necessary.
Peel and halve shallot. Slice halves into thin strips.
Cook Pasta and Make Garlic Bread
Once water is boiling, add pasta and stir occasionally until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain in a colander and set aside.
While pasta cooks, top cut sides of ciabatta with 1 tsp. olive oil and 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.
Assemble the Casserole
Stir pasta, Asiago, half the Parmesan (reserve remaining for topping), and a pinch of salt into pan with sauce until combined.
Transfer pasta to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of cream cheese.
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 baking sheet from oven. Remove foil. Place ciabatta on empty half of baking sheet, cut-side up.
Bake again 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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