Oven-Ready
Italian Sausage Fettuccine with Tomato Herbed Cream Sauce
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 8 fl. oz. Marinara Sauce
-
8 oz. Cooked Fettuccine
- 8 oz. Italian Pork Sausage Links
- 2 oz. Baby Spinach
-
2 oz. Light Cream Cheese
-
1 oz. Tuscan Herb Butter
-
½ oz. Seasoned Croutons
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.
-
Nutrition (per serving)
-
Calories700
-
Carbohydrates56g
-
Net Carbs52g
-
Fat40g
-
Protein31g
-
Sodium1510mg
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
-
1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Place spinach in provided tray. Top with dollops of cream cheese, then top evenly with pasta. Cream cheese will melt as meal bakes. -
2 Add the Sausage
Top pasta with marinara sauce.
Remove sausage from casing, if necessary. Crumble sausage into small pieces and place evenly on marinara. -
3 Bake the Meal
Bake uncovered in hot oven until sausage reaches a minimum internal temperature of 160 degrees, 20-25 minutes.
Carefully remove tray from oven. Stir in 3/4 the butter (the rest is yours to use as you please!) until combined. Crush croutons. Garnish meal with crushed croutons. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
