HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Sun Dried Tomato And Spinach Penne
Creamy Sun-Dried Tomato and Spinach Penne

Creamy Sun-Dried Tomato and Spinach Penne

with Marinated Mozzarella and Garlic Ciabatta

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If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes, which is then folded into a creamy sauce with stringy and cheesy mozzarella. This bowl of pasta brings flavour, warmth and a touch of summer to your dinner table!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g



125 g

Fresh Mozzarella


⅓ cup

Sun-Dried Tomato Pesto


1 unit

Ciabatta Roll


113 g

Baby Spinach

6 g


56 g

Red Onion, chopped

¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning


80 g

Roma Tomato

2 tbsp

Tomato Paste

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate97 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol50 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Garlic Press
Large Pot
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil garlic ciabatta). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, roughly chop tomato. Cut mozzarella into 1/2-inch pieces, then season with salt and pepper. Peel, then mince or grate garlic.


To the boiling water, add penne. Cook, stirring occasionally, until tender, 10-12 min. Meanwhile, in a medium bowl, stir together half the garlic, half the Italian seasoning and 2 tbsp oil (dbl for 4 ppl). Add mozzarella pieces and gently stir to coat. Season with salt and pepper. Set aside. When penne is tender, reserve 1/2 cup pasta water (dbl for 4 ppl). Drain penne then return to the same pot, off heat.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add tomato paste, remaining Italian seasoning and remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Stir in pesto, then remove from the heat.


While aromatics cook, halve buns. On a baking sheet, arrange cut-side up and divide mozzarella-oil mixture between each. Broil in middle of oven, until golden-brown and mozzarella melts, 2-3 min. (TIP: Keep an eye on your bun so that it does not burn!)


To the penne, add pesto mixture, spinach, tomato, reserved pasta water and half the Parmesan. Stir together, until spinach wilts and sauce comes together, 1-2 min.


Cut garlic-mozzarella ciabatta in half. Divide pasta between plates and sprinkle over remaining Parmesan. Serve with ciabatta halves.