staff picks

Who doesn’t daydream about cheesy baked pasta? Luckily, this big batch crowd-pleaser will make those dreams come true for the whole crew. In it, you’ll find penne, zucchini, and savory ground beef in a rich marinara sauce layered with herby, creamy ricotta. To top things off, there’s a melty blanket of mozzarella and a sprinkle of chili flakes. Serve it right from the dish for maximum cheese pull potential and lots of oohs and aahs! 
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Beef & Zucchini Baked Penne 2x the delicious servings!

unit Zucchini

Penne Pasta

Ground Beef

Italian Seasoning

Garlic Powder

unit Tomato Paste

unit Chicken Stock Concentrate

Ricotta Cheese

Mozzarella Cheese

Chili Flakes

Salt

Pepper

Cooking Oil

Marinara Cup

• Adjust rack to middle position (top
and middle positions for 8 servings)
and preheat oven to 425 degrees.
Bring a large pot of salted water to a
boil. (TIP: Start with hot tap water for
faster boiling.) Wash and dry produce.
• Trim and quarter zucchini lengthwise;
slice crosswise into ¼-inch-thick
quarter-moons.

• Once water is boiling, add penne to
pot. Cook, stirring occasionally, until
al dente, 9-11 minutes. Reserve 1 cup
pasta cooking water (2 cups for
8 servings), then drain. Keep empty
pot handy for Step 4.

• While pasta cooks, heat a drizzle of oil
in a large pan over medium-high
heat. Add beef*, zucchini, Italian
Seasoning, garlic powder, a big pinch
of salt, and pepper.
• Cook, breaking up meat into pieces,
until zucchini is tender and beef
is cooked through, 5-7 minutes.
(For 8 servings, work in batches, adding
a drizzle of oil between batches.)
• Remove pan from heat. TIP: If there’s
excess grease in your pan, carefully
pour it out.

• Transfer beef mixture to pot used for
pasta; add marinara, tomato paste,
stock concentrates, and ½ cup
reserved pasta cooking water (1 cup
for 8 servings). Bring to a boil over
medium-high heat; cook, stirring
occasionally, until sauce is slightly
thickened, 2-3 minutes. TIP: If sauce is
too thick, stir in more reserved pasta
cooking water a splash at a time.
• Turn off heat; add drained penne to
pot with sauce and stir to combine.
Taste and season with salt and
pepper if needed.

• Transfer pasta to a lightly oiled
9-by-13-inch baking dish (use 2 lightly
oiled 9-by-13-inch baking dishes for
8 servings). Carefully dollop ricotta all
over pasta and top with mozzarella.
• Bake, uncovered, on middle rack until
cheese is melted, 10-12 minutes
(for 8 servings, bake on top and
middle racks, switching rack positions
halfway through).
• Increase oven temperature to broil;
bake until cheese is browned,
2-3 minutes more. TIP: Watch
carefully to avoid burning.

• Let baked penne cool for 5 minutes
before serving. Sprinkle with as many
chili flakes as you like. Serve family style. 
Ground beef is fully cooked when internal temperature reaches 160°.

Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, chicken breast and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, and the veggies are tender, spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes. All that in just 30 minutes—talk about game-changing dinner!

Thai Coconut Curry Chicken with Cilantro Lime Brown Rice

Jasmine Rice

unit Bell Pepper

unit Lime

Cilantro

unit Chili Pepper

Chopped Chicken Breast

Curry Powder

unit Coconut Milk

Sweet Thai Chili Sauce

Sugar

Brown Rice

• In a small pot, combine rice, ¾ cup
water (1½ cups for 4 servings), and
a pinch of salt. Bring to a boil, then
cover and reduce to a low simmer.
Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to
serve.

**In a small pot (medium pot for
4 servings), combine brown rice,
1¾ cups water (3½ cups for 4), and
a big pinch of salt. Bring to a boil,
then cover and reduce to a low
simmer. Cook 20-25 minutes. (Save
jasmine rice for another use.)**

• While rice cooks, wash and
dry produce.
• Core, deseed, and dice bell pepper
into 1-inch pieces. Zest and quarter
lime. Mince cilantro. Thinly slice chili.
• Place chicken* on a plate; pat dry with
paper towels.

• Heat a large drizzle of oil in a medium
pan over medium-high heat (use a
large pan for 4 servings). Add bell
pepper and a big pinch of salt. Cook,
stirring occasionally, 5 minutes.

• Add chicken, another large drizzle of
oil, and a big pinch of salt to pan
with bell pepper. Cook, stirring
occasionally, until chicken is lightly
browned, 3-4 minutes (it’ll finish
cooking in the next step).
• Stir in half the curry powder (all for
4 servings); cook for 1 minute.

• Thoroughly shake coconut milk in
container before opening.
• Stir 2⁄3 cup coconut milk (1 1⁄3 cups for
4 servings), chili sauce, stock
concentrate, juice from half the lime,
and 1 tsp sugar (2 tsp for 4) into pan
with chicken mixture. (Save remaining
coconut milk for another use.) Bring to
a simmer, then reduce heat to medium
low. Simmer until sauce is thickened,
bell pepper is tender, and chicken is
cooked through, 4-6 minutes.
• Taste and season with salt and more
lime juice if desired. Turn off heat.

• Fluff rice with a fork; stir in lime zest
and half the cilantro. Season with
salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter
(2 TBSP for 4 servings).
• Divide rice between shallow bowls and
top with coconut curry chicken,
remaining cilantro, and a pinch of chili
if desired. Serve with any remaining
lime wedges on the side.

***Chicken is fully cooked when internal temperature reaches 165°.***

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