6-Serving Meal
Three-Cheese Beef Campanelle
serves 6
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 30 oz. Ground Beef
- 12 fl. oz. Cream Sauce Base
- 18 oz. Campanelle Pasta
- 4 oz. Kale
- 2 oz. Cream Cheese
- 2 oz. Shredded Asiago Cheese
- 1 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Garlic Pepper
- 2 tsp. Onion Salt
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.
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Nutrition (per serving)
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Calories780
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Carbohydrates70g
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Net Carbs64g
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Fat36g
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Protein44g
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Sodium1420mg
Recipe Steps
You Will Need
- Salt
- 1 Large Pot
- 1 Colander/Strainer
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
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1 Cook Pasta and Prepare Kale
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.Reserve pot; no need to wipe clean.While pasta cooks, stem kale and finely chop. -
2 Cook the Ground Beef
Return pot used to cook pasta to medium heat.
Add ground beef and a pinch of salt to hot, dry pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Drain any excess liquid from pot. -
3 Add the Kale
Add kale to hot pot. Stir occasionally until kale is wilted, 2-4 minutes.
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4 Add the Sauce
Add cream base, mozzarella, Asiago, cream cheese, mirepoix base, onion salt, and garlic pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta to hot pot. Stir occasionally until heated through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with Parmesan. Bon appétit!
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