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
Tomatoes. They're everywhere; in the ketchup you put on your fries, in the salad you have for lunch, in the vegetable drink you coulda had a. Want a little less tomato in your pasta dinner? Try this lasagna. That's right, we said lasagna. There's a Roma here, but also fresh spinach, sweet corn, and three kinds of cheeses. This bakes right in the pan to cheesy, gooey niceness. Tomato, tomahato. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle. Take that tomato!
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
Large Oven-Safe Non-Stick Pan
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 the Noodles
Break noodles into large chunks.
Once water is boiling, add noodle chunks and cook until al dente, 7-9 minutes.
Reserve 1 cup pasta cooking water. Drain noodles in a colander and set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Coarsely chop spinach.
Make the Skillet
Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add corn to hot pan and stir occasionally until beginning to brown, 2-4 minutes.
Add garlic salt, tomato, alfredo sauce, Parmesan, ricotta, and ½ cup reserved pasta cooking water. Bring to a simmer and stir constantly until slightly thickened and ricotta is fully incorporated, 1-2 minutes.
Add spinach, pasta, and a pinch of salt and pepper. Stir constantly until noodles are evenly coated in sauce and spinach is wilted, 1-2 minutes.
Bake the Skillet
Evenly top skillet with mozzarella.
Place pan in hot oven and bake until cheese is melted, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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