HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMacaroni In A Creamy Tomato Sauce
Macaroni in a Creamy Tomato Sauce

Macaroni in a Creamy Tomato Sauce

with Pancetta and Spinach

Read more

Everyone knows that in order to make great pasta, you’ve got to make a great sauce, too. But while the pasta part is a cinch for anyone who can boil water, the sauce part requires a bit more strategy. Luckily, we’re here to lead the way: we’re making a tomato cream sauce that’s as timeless as can be, thickening it with a roux (that’s a fancy term for a flour and butter base). It clings to macaroni's curves, giving you tangy, dairy-rich goodness with each bite.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove


¼ ounce


12 ounce

Macaroni Pasta


½ cup

Panko Breadcrumbs


4 ounce


2 tablespoon



2 cup



½ cup

Parmesan Cheese


1 box

Crushed Tomatoes

5 ounce


Not included in your delivery

1 tablespoon



1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber2 g
Protein28 g
Cholesterol50 mg
Sodium920 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
Large Pot
Small Bowl
Large Pan
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Mince or grate garlic. Roughly chop parsley. Once water is boiling, add macaroni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.


Place 1 TBSP butter in a small bowl. Microwave on high until melted, about 20 seconds. (TIP: Alternatively, melt butter in a small pan.) Add panko and half the parsley to bowl and stir to combine. Season with salt and pepper.


Heat a drizzle of oil in a large, tallsided pan over medium-high heat (use an ovenproof pan if you have one). Add pancetta and cook, tossing, until crisp, 4-5 minutes. Transfer to a paper-towel lined plate with a slotted spoon, keeping as much oil in pan as possible.


Lower heat under pan to medium. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until it loses its raw smell, about 1 minute. Slowly pour in 2 cups milk (we sent more), whisking vigorously to incorporate. Bring to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat, then add Parmesan and stir until melted.


Add tomatoes and spinach to pan. Stir to wilt spinach (if leaves do not wilt, return pan to medium heat). Season with salt and pepper. Stir in drained macaroni, pancetta, and remaining parsley. Season with salt and pepper. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.)


Sprinkle crust mixture over top of pasta. Broil or bake until crust is golden, 2-3 minutes. Divide pasta between plates and serve.