Oven-Ready
Italian Sausage and Portobello Penne
with Asiago and spinach
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
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8 oz. Cooked Penne Pasta
- 8 oz. Italian Pork Sausage
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7 fl. oz. Portobello Mushroom Sauce
- 2 oz. Baby Spinach
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1 oz. Shredded Asiago Cheese
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¼ oz. Flour
- 0.14 oz. Lemon Juice
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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Calories670
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Carbohydrates51g
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Net Carbs48g
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Fat39g
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Protein33g
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Sodium1460mg
Recipe Steps
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
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1 Start the Italian Sausage
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.
Remove Italian sausage from casing, if necessary. Break into bite-size pieces and place evenly in prepared tray.Bake uncovered in hot oven, 10 minutes. -
2 Add the Sauce
Carefully remove tray from oven. Drain excess liquid.
Stir in flour until no dry flour remains.Add portobello mushroom sauce, pasta, and spinach. Stir to combine. -
3 Bake the Meal
Bake again uncovered in hot oven until Italian sausage reaches a minimum internal temperature of 160 degrees, 10-15 minutes.
Carefully remove from oven.Stir in lemon juice and half the cheese (reserve remaining for garnish) until cheese has melted.To serve, garnish with remaining cheese. Bon appétit!
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