Prep & Bake Truffle Butternut Agnolotti
Includes recyclable aluminum tray
- Tree Nuts
- Milk
- Eggs
- Wheat
Creamy, earthy, and oh-so-comforting, this fall-inspired pasta bake is as satisfying as it is simple to make. You'll add tender butternut squash-filled agnolotti, mushroom stock, fresh spinach, and truffle seasoning to an oven-ready tray. Bake, then garnish with Parmesan and walnuts to turn this simple meal into an impressive showstopper. The best part? No pots or pans to clean!
Ingredients
1 unit
Veggie Stock Concentrate
2 g
Truffle Seasoning
½ ounce
Walnuts
(Contains: Tree Nuts)
5 ounce
Spinach
1 unit
Oven-Ready Tray
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Gently separate agnolotti.
In oven-ready tray, combine cream sauce base, veggie stock concentrate, mushroom stock concentrate, garlic powder, salt, pepper, and as much truffle seasoning as you like. (For 4 servings, evenly divide ingredients between two trays.)
Add agnolotti (for 4, divide between two trays); stir until coated in sauce.
Top with spinach (for 4, divide between two trays). TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!
Cover agnolotti bake tightly with foil. Bake on middle rack (be sure your oven has preheated!) until agnolotti are al dente and spinach has wilted, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)
Carefully remove foil from agnolotti bake (watch out for steam!). Stir until everything is combined and evenly coated in sauce. Taste and season with salt and pepper if desired.
Divide agnolotti bake between shallow bowls. Garnish with Parmesan and walnuts. Serve.
