Four Cheese Broccoli Campanelle
with cheddar breadcrumbs
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
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1 oz. Grated Parmesan
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6 oz. Campanelle Pasta
- 2 tsp. Frank's RedHot Sauce
- 1 Tbsp. Meatloaf Seasoning
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2 oz. Cream Cheese
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2 oz. Shredded Cheddar Cheese
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0.48 oz. Cheddar Cheese Crumbs
- 1 Yellow Onion
- 12 oz. Broccoli Florets
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.
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Nutrition (per serving)
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Calories762
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Carbohydrates85g
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Fat33g
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Protein34g
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Sodium1664mg
Recipe Steps
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
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1 cooking pasta
8 cups, 2t salt, 11 minutes reserve ¾ c pasta water
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2 prep
cut broccoli into bite size florets quarter onion and slice into ¼ inch slices
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3 cooking broccoli
large non stick medium high heat 2 t oil, sear broccoli 2-3 minutes, season pinch salt, stir cook 2 minutes, add ¼ c water, cover and allow to steam 3-4 minutes until tender remove from pan to plate and wipe pan, return to medium high heat
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4 making sauce
2t oil in pan, add onions, season pinch salt and pepper sear 3 minutes, stir, cook 3 minutes, stir cook 2 minutes, add ½ c pasta water, cream cheese, and stir until cheese melts, add in cheddar, parm and hot sauce to taste, stir until cheese melts, add more water 1T at a time if needed to thin sauce add pasta, broccoli back to pan with meatloaf seasoning stir until pasta and broccoli are coated plate and top with crispy cheddar
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