Cavatappi Milano

Name: Cavatappi Milano with Roasted Bell Pepper, Fresh Mozzarella & Basil
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 4 ounce Fresh Mozzarella; 14 ounce Marinara Cup; 1 teaspoon Chili Flakes; ¼ cup Panko Breadcrumbs; 6 ounce Cavatappi Pasta; 2 tablespoon Cream Cheese; ½ ounce Basil; Salt; Pepper; 2 teaspoon Olive Oil; 1 tablespoon Butter

with Roasted Bell Pepper, Fresh Mozzarella & Basil

Get Free Ready Made Meals For Life + 50% Off

No matter the weather, it’s impossible not to daydream about a bubbly, soul-warming pasta dish. Well, folks, that dream is now a reality. This delicious dish has curly cavatappi and tender strips of roasted bell pepper cloaked in a creamy tomato-basil sauce. It’s topped off with fresh mozzarella and panko breadcrumbs before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all carby cravings. (We’re all about making dreams come true.)

Tags:

Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

4 ounce

Fresh Mozzarella

(Contains: Milk)

14 ounce

Marinara Cup

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

6 ounce

Cavatappi Pasta

(Contains: Wheat)

2 tablespoon

Cream Cheese

(Contains: Milk)

½ ounce

Basil

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)3012 kJ

Calories720 kcal

Fat31 g

Saturated Fat15 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber6 g

Protein22 g

Cholesterol65 mg

Sodium970 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

•Medium Pot

•Baking Sheet

•Small Bowl

•Strainer

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve bell pepper lengthwise; remove stem and seeds. Pick basil leaves from stems; roughly chop or tear leaves. Tear mozzarella into bite-size pieces.

• Toss bell pepper halves on a baking sheet with a drizzle of olive oil each; season with salt and pepper. Arrange cut sides down. Roast until softened and lightly charred, 20-25 minutes. • Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice. • Heat broiler to high.

• While bell pepper roasts, add 1 TBSP butter to a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and salt. • 4 SERVINGS: Use 2 TBSP butter.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Drain and set aside.

• While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water, half the basil, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. • Turn off heat and stir in cream cheese until melted. Season with salt and pepper.

• Stir sliced bell pepper and cavatappi into sauce. If needed, add more water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. Sprinkle with mozzarella and panko. • Broil on top rack until cheese has melted and panko is golden brown, 2-4 minutes. • Sprinkle with remaining basil and more chili flakes if desired. Serve. • TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish before sprinkling with mozzarella and panko.