All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Al forno, being Italian, sounds like something exotic and romantic. It translates to something quite plain: baked. But don't let the lack of “eccitazione” in the words fool you: this meal has thrills that will surprise you. Crisp, salty prosciutto mixes with zucchini, shallot, marinara, and rigatoni. This delicious mixture is then topped with rich, creamy mozzarella and… al forno. You'll also “al forno” garlic bread, serving as the perfect side to a meal full of rich deliciousness in every bite. No fancy Italian needed for that!
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.
You Will Need
Medium Oven-Safe Casserole Dish
Before You Cook
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
Cook Pasta and Crisp Prosciutto
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside. Reserve pot; no need to wipe clean.
While pasta cooks, place prosciutto on prepared baking sheet in a single layer. Roast in hot oven until crisp, 8-10 minutes.
Transfer prosciutto to a plate. When cool enough to touch, break into small pieces. Replace foil on baking sheet.
While prosciutto crisps, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Peel and mince shallot.
Make the Sauce
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil. Add zucchini to hot pot and cook until slightly tender, 3-4 minutes.
Add shallot and stir occasionally, 3 minutes.
Add ¼ cup reserved pasta water, marinara, and prosciutto (reserve a pinch for garnish). Bring to a simmer and stir occasionally until slightly thickened, 4-5 minutes.
Stir in pasta.
Bake the Pasta
Transfer pasta and sauce to prepared casserole dish and top with mozzarella.
Bake until cheese is melted and bubbly, 12-14 minutes.
While pasta bakes, make garlic bread.
Make the Garlic Bread
Halve French roll, if necessary. Combine 1 Tbsp. olive oil and garlic in a mixing bowl.
Place roll on prepared baking sheet, cut side up and spread on garlic-olive oil mixture. Bake until golden brown, 6-9 minutes.
Serve family-style, garnishing pasta with reserved prosciutto. Bon appétit!
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