Meal Kit
Giada’s Three-Cheese Baked Sausage Pasta
with peas and fresh basil
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Giada De Laurentiis
Giada De Laurentiis has crafted elevated, everyday meals that make your weeknight dinners so much better. Based on some of her favorite Italian flavors, Giada’s recipes offer a casual, quality dinner that feels familiar, yet completely unique.
In Your Box (serves 2)
- 15 oz. Crushed Tomatoes
- 8 oz. Italian Pork Sausage
- 6 oz. Campanelle Pasta
- 3 oz. Frozen Peas
- 2 oz. Part-Skim Ricotta Cheese
- 2 oz. Shredded Mozzarella
- ½ oz. Shredded Parmesan Cheese
- ¼ oz. Fresh Basil
- ½ tsp. Garlic and Parsley Seasoning
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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Calories860
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Carbohydrates88g
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Net Carbs80g
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Fat37g
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Protein49g
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Sodium2100mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem basil and coarsely chop.
In a mixing bowl, combine ricotta, half the basil (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper. Set aside. -
3 Cook the Sausage
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sausage to hot pan and break into smaller pieces until beginning to brown, 3-4 minutes. -
4 Make Sauce and Add Pasta
Add garlic and parsley seasoning, tomatoes, and 1/4 tsp. salt to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened and sausage reaches a minimum internal temperature of 160 degrees, 10-14 minutes.Stir in pasta and 1/2 cup reserved pasta cooking water until combined. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 3-5 minutes.Remove from burner. Stir in peas until combined and heated through.Taste and season with more salt and pepper, as desired. -
5 Broil Pasta and Finish Dish
Top pasta evenly with mozzarella, Parmesan, and 10-12 dollops of ricotta mixture. Drizzle with 1 tsp. olive oil.
Broil under hot broiler until cheeses are bubbly and browned, 2-3 minutes.Carefully remove from broiler. Rest, 3 minutes.Plate dish as pictured on front of card, garnishing with remaining basil. Bon appétit!
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