Wonder-ful Pasta in Tomato Cream Sauce
with Pancetta and Spinach
Sharing a delicious, home-cooked meal with loved ones is one of our favorite ways to show kindness. So to help spread the message, we're joining forces with the movie Wonder to inspire you and your family to choose kind both in and out of the kitchen. First up? This Wonder-ful one-pan pasta bake with pancetta, spinach, and a tomato cream sauce that coats each curl of cavatappi generously.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 clove
Garlic
¼ ounce
Parsley
12 ounce
Cavatappi Pasta
(Contains Wheat)
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 ounce
Pancetta
2 tablespoon
Flour
(Contains Wheat)
2 cup
Milk
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
1 box
Crushed Tomatoes
5 ounce
Spinach
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 cavatappi 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 cavatappi, 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.
