Express
Ricotta Beef Meatball Penne
with pesto breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 fl. oz. Tomato Sauce
- 16 oz. Ground Beef
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16 oz. Cooked Penne Pasta
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2 oz. Part-Skim Ricotta Cheese
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
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0.84 oz. Mayonnaise
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¼ cup Panko Breadcrumbs
- 1 tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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.
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Nutrition (per serving) A3KxvKP6
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Calories570
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Carbohydrates46g
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Net Carbs42g
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Fat29g
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Protein34g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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1 Start the Meatballs
In a mixing bowl, combine ground beef, ricotta, half the panko (reserve remaining for garnish), mayonnaise, garlic salt, and 1/4 tsp. pepper. Form beef mixture into 16 evenly-sized meatballs.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add meatballs to hot pan and roll occasionally until browned all over, 4-6 minutes.Drain any excess liquid and reduce heat to medium-low.Meatballs will finish cooking in a later step.While meatballs brown, continue recipe. -
2 Make the Pesto Breadcrumbs
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat. Add remaining panko and basil pesto to hot pan. Stir constantly until panko is toasted and golden-brown, 1-2 minutes.Remove from burner and transfer to towel-lined plate. -
3 Add Sauce and Finish Meatballs
Add tomato sauce, Italian seasoning, and 1/4 tsp. salt to hot pan with meatballs. Stir constantly until combined.
Cover and bring to a simmer.Once simmering, cook covered until meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes, flipping meatballs once halfway through.Transfer meatballs to plate and tent with foil, keeping sauce in pan over medium heat. -
4 Heat Pasta and Finish Dish
Add pasta to hot pan with sauce.
Stir often until pasta is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with meatballs and garnishing with shredded cheese and pesto breadcrumbs. Bon appétit!
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