Oven-Ready
Italian Sausage and Mushroom Bolognese
with pesto ricotta
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 16 oz. Italian Pork Sausage
- 16 oz. Cooked Penne Pasta
- 8 oz. Marinara Sauce
- 8 oz. Sliced Cremini Mushrooms
- 2 oz. Part-Skim Ricotta Cheese
- 2 oz. Cream Cheese
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Basil Pesto
- ½ oz. Flour
- ½ tsp. Red Pepper Flakes
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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Calories610
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Carbohydrates51g
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Net Carbs47g
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Fat31g
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Protein34g
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Sodium1590mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
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 ground beef, add to a medium non-stick pan over medium heat. Break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, add to a medium non-stick pan with 2 tsp. olive oil over medium heat. Break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Sausage and Mushrooms
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.
Remove Italian sausage from casing, if necessary. Break into 1" pieces.Evenly divide Italian sausage and mushrooms between both provided trays. Spread into an even layer.Bake uncovered in hot oven until sausage starts to brown and mushrooms start to get tender, 10-12 minutes.Sausage will finish cooking in a later step. -
2 Add the Sauce and Pasta
After 10-12 minutes, carefully remove both trays from oven. Evenly divide flour between both provided trays and stir until no dry flour remains. Trays will be hot! Use a utensil.
Evenly divide 1/2 cup water, marinara, cream cheese, 1/2 tsp. salt, and 1/4 tsp. pepper between both trays. Stir to combine. Cream cheese will melt as meal bakes.Evenly divide pasta (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1.) and Parmesan between both trays and stir until combined. Cover both trays with foil. -
3 Finish Meal and Make Pesto Ricotta
Bake both trays covered in hot oven until pasta (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1.) is heated through, sauce thickens, and Italian sausage reaches a minimum internal temperature of 160 degrees, 10-12 minutes.
While meal bakes, combine pesto, ricotta, and a pinch of salt in a mixing bowl. Set aside.Carefully remove both trays from oven. If you received raw pasta, evenly divide between trays and stir to combine.To serve, top each tray with a dollop of pesto ricotta and garnish with red pepper flakes (to taste). Bon appétit!
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