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Spicy Tomato Penne Al Forno
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Spicy Tomato Penne Al Forno

Spicy Tomato Penne Al Forno

with Bocconcini and Olives

Is there anything more comforting than cheesy baked pasta? This quick pasta bake is spiked with chili flakes and olives to amp up its cozy flavour.


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

Preparation Time30 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

370 mL

Crushed Tomatoes

56 g

Baby Spinach

170 g


(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit

Garlic, cloves

50 g


1 tsp

Chili Flakes

2 tbsp

Balsamic Glaze

(Contains Sulphites)

30 g

Mixed Olives

(Contains Sulphites)

½ tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate96 g
Sugar12 g
Dietary Fiber9 g
Protein36 g
Cholesterol30 mg
Sodium720 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.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Oven-Proof Pan


Cook penne

Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups 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. Drain and return penne to the same pot, off heat.


While water comes to a boil, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach. Drain, then rinse olives. Pat dry with paper towels, then roughly chop. Pat bocconcini dry with paper towels. Tear bocconcini into quarters, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Start sauce

Once penne is added to the boiling water, heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and garlic. Cook, stirring constantly, until softened and fragrant, 2-3 min.

Finish sauce

Add crushed tomatoes, olives, 1/2 tsp chili flakes and 1/4 cup water (dbl both for 4 ppl) to the pan with shallots. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min. Remove from heat. Stir in 1 tbsp balsamic glaze (dbl for 4 ppl). Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Assemble and broil penne

Add sauce, spinach and half the bocconcini to the pot with penne, then stir to combine. Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch baking dish for 2 ppl; 9x13-inch for 4 ppl.) Arrange remaining bocconcini over penne. Sprinkle Parmesan over top. Broil in the middle of the oven until cheese melts, 4-5 min.

Finish and serve

Divide penne al forno between plates. Sprinkle remaining chili flakes over top, if desired. Drizzle with remaining balsamic glaze, if desired.