Fast & Fresh

Pulled Pork Bolognese Penne with Mozzarella

no prep, quick cook

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Cooked Penne Pasta
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    7 oz. Bolognese Meat Sauce
  • 3 oz. Peas
  • Info
    1 oz. Shredded Mozzarella
  • ½ tsp. Garlic Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    720
  • Carbohydrates
    51g
  • Net Carbs
    46g
  • Fat
    37g
  • Protein
    45g
  • Sodium
    1670mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make The Dish

    Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.

    Combine pasta, peas, pork, sauce, garlic salt, 1/2 cup water, and a pinch of salt and pepper in provided tray. Top with cheese.

    Bake in a hot oven until heated through, 12-14 minutes. Bon appétit!

    Microwave: cook for 3 min. stir and top with cheese. cook another 2 min.

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