Spicy Penne Alla Mozza
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Spicy Penne Alla Mozza

Spicy Penne Alla Mozza

with Veggies and Buttery Garlic Points

This one's for all the cheesy pasta lovers! Roasted veggies, penne pasta, fresh mozzarella and a spicy tomato sauce are baked together before being served a alongside crisp garlic flatbread points. The only thing left to do? MANGIA!!

Tags:
Veggie
•Spicy
Allergens:
Milk
•Wheat
•Soy
•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

170 g

Penne

(Contains Wheat)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

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 contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 g

Chili Flakes

(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

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Nutrition Values

Calories880 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate144 g
Sugar24 g
Dietary Fiber12 g
Protein35 g
Cholesterol40 mg
Sodium2130 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium900 mg
Iron8.5 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.

Utensils

•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
2
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Add peppers, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the bottom of the oven, stirring halfway through, until tender-crisp and lightly charred, 12-14 min.
3
  • Roughly chop parsley.
  • Peel, then mince or grate garlic.
  • Heat a small pot over medium heat.
  • When pot, add garlic, 1/2 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring often until butter is melted and fragrant, 30 sec.
  • Remove from heat. Stir in half the chopped parsley.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until butter melts, 30 sec.
  • Add chilli flakes, tomato sauce, veggie stock powder (and ____ tsp sugar). Bring to a simmer. Cook, stirring occasionally until sauce is fragrant and lightly thickened, 3-4 min.

ARE VEGGIES AND PASTA DONE HERE?

  • Add drained pasta and veggies to the pan of sauce. Stir to coat.
  • Top with mozzarella cheese. Bake, in the top of the oven until cheese is____ and______, _____-____ min
5
  • Meanwhile, arrange flatbread on an unlined baking sheet.
  • Spoon garlic butter and spread evenly over flatbread.
  • Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbread , so they don't burn!)
6
  • Cut garlic bread into wedges.
  • Divide pasta and garlic bread between plates.
  • Sprinkle remaining parsley over pasta.
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