Spicy Baked Penne with Bocconcini
with Veggies and Buttery Garlic Toasts- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Sulphites
- Soy
- Triticale
Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Zucchini • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Garlic • Chili flakes.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
170 g
Penne
(Contains: Wheat)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
7 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Crushed Tomatoes with Garlic and Onion
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
3 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- To the boiling water, add penne. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain penne, then return to the pot, off heat.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, 12-14 min, stirring halfway, until tender-crisp and golden.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Tear or cut bocconcini into 1/2-inch pieces. Season with salt and pepper.
- To a medium bowl, add softened butter, garlic and half the parsley. Season with salt and pepper.
- Heat a large non-stick and oven-proof pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until butter melts, 30 sec.
- Add crushed tomatoes, stock powder, half the chili flakes (use all for 4 servings) and 1/2 tsp (1 tsp) sugar. Reduce heat to low. Cook, 2-4 stirring occasionally until sauce is simmering. Season with salt and pepper.
- Add penne and veggies to the pan of sauce. Stir to coat. (NOTE: If you do not have a non-stick and oven-proof pan, transfer pasta mixture to an 8x8 baking dish [9x 13 baking dish for 4 servings])
- Top with bocconcini.
- Bake in the middle of the oven for 4-6 min, until cheese has melted.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. Spread garlic butter over top.
- Toast in the top of the oven for 2-4 min, until golden. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Cut garlic flatbreads into wedges.
- Divide pasta and garlic flatbreads between plates.
- Sprinkle remaining parsley over pasta.
