Tomato Florentine Penne with Pork and Bacon Meatballs
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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
PREPARE THE INGREDIENTS
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine pasta, tomatoes,spinach, cream base, marinara, ¼ tsp salt and a pinch of pepper.
MAKE THE MEATBALLS
Combine ground pork, panko, half of parmesa and half the cheese (reserve remaining for topping), ricotta and ¼ tsp salt in a mixing bowl. Form into six equally-sized meatballs.
Place meatballs on top of pasta and sauce.
FINISH THE DISH
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven. Garnish with red pepper flakes and remaining parmesan. Bon appétit!
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