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
A note about serious food allergies
“Comforting” isn't just cute dog videos on the Internet, or the first evening it stays light past six pm… it's also that most ultimate of comfort foods, a big ol' plateful of pasta. This one has not one, not two, but three kinds of cheese: gooey mozzarella, creamy ricotta, and nutty Parmesan. Fresh, healthy spinach and herbaceous oregano… this is the best pasta. Would Eat. 13/10. Tip: Easy way to remove oregano from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off. Bunch all the leaves into a pile, then chop to desired size.
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
Customize It Instructions
Meat lover! If using protein, cook in a medium non-stick pan over medium-high heat with 2 tsp. olive oil. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, remove from casing and break into small pieces. Stir occasionally, breaking up sausage, until sausage reaches a minimum internal temperature of 160 degrees, 5-6 minutes. Add to casserole as desired.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.
While pasta boils, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
Stem and coarsely chop oregano.
Separate French roll halves. Halve each slice on an angle.
Prepare Ricotta and Garlic Bread
In a mixing bowl, combine ricotta, Parmesan, half the oregano (reserve remaining for casserole), 2 tsp. olive oil, and a pinch of pepper. Set aside.
Drizzle roll wedges with 2 tsp. olive oil and top with half the garlic (reserve remaining for casserole).
Assemble the Casserole
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil. Add remaining garlic, remaining oregano, and spinach to hot pot. Stir occasionally until aromatic, 30-60 seconds.
Stir in pasta, half the reserved pasta cooking water, marinara, and a pinch of salt and pepper until combined. If pasta is too dry, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner and stir in mozzarella. Transfer pasta to prepared casserole dish and top with dollops of ricotta mixture.
Bake Meal and Finish Dish
Place casserole on one half of prepared baking sheet and cover with foil. Place garlic bread on empty half of baking sheet.
Bake in hot oven until garlic bread is golden brown and ricotta is warmed through, 5-7 minutes.
Plate dish as pictured on front of card. Bon appétit!
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