Mediterranean Baked Penne

with olives, roasted red peppers, and feta

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Behold the jeweled coasts of the Mediterranean, home to ancient civilizations and renowned food cultures circling its enchanted waters. What, you can't see paradise outside your kitchen window? Well, taste paradise in this bake, dotted with the best of Greek flavors in briny olives, rich feta, and herbaceous oregano. Maybe you can't be sailing off the coast of Crete with the sunshine on your back, but this meal is the next best thing.

In Your Box (serves 2)

  • 1 Shallot
  • Info
    1 oz. Crispy Fried Onions
  • 3 oz. Roasted Red Peppers
  • Info
    2 oz. Shredded Mozzarella
  • ½ oz. Pitted Kalamata Olives
  • 0.125 oz. Oregano
  • Info
    5 oz. Penne Pasta
  • 4 oz. Kale
  • Info
    1 oz. Feta Cheese
  • 12 fl. oz. Marinara Sauce

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)

  • Calories
    654
  • Carbohydrates
    86g
  • Fat
    21g
  • Protein
    22g
  • Sodium
    1717mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Peel shallot and cut into ¼" dice. Stem kale and coarsely chop. Stem and mince oregano. Thinly slice olives. Coarsely crush crispy onions.

  • 3

    Cook the Pasta Mixture

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add kale, shallot, and a pinch of salt and pepper to hot pan. Stir often until kale wilts, 2-3 minutes. Add half the mozzarella, half the oregano (reserve remaining of both for topping casserole), pasta, marinara sauce, and half the pasta cooking water. Stir until thoroughly combined and remove from burner.
    If pasta is too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

  • 4

    Bake the Pasta

    Transfer pasta mixture to prepared casserole dish. Top with remaining mozzarella, remaining oregano, and roasted red peppers. Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until mozzarella is melted, 5 minutes. Remove from oven and top with feta, olives, and crispy onions. Bake until crispy onions are deep brown, 5-7 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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