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Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic and onion. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart. Pick the basil leaves off the stems; discard the stems. Tear the mozzarella cheese into small pieces. Thinly slice the cucumber into rounds.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.
Add the garlic and onion to the pot of sausage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Stir in the tomatoes and half the Italian seasoning; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 6 to 8 minutes, or until slightly reduced in volume. Remove from heat.
While the sauce simmers, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pot of sauce. Add all but a pinch of the basil (roughly chopping the leaves just before adding). Stir to combine; season with salt and pepper to taste. Transfer the mixture to a baking dish. Evenly top with the mozzarella cheese; season with salt and pepper. Bake 13 to 15 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Let stand for 2 minutes before serving.
While the pasta bakes, in a medium bowl, combine the vinegar, mustard and remaining Italian seasoning; season with salt and pepper to taste. Slowly whisk in 3 tablespoons of olive oil until well combined. Set aside.
In a large bowl, combine the spinach, cucumber and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pasta with the remaining basil (tearing the leaves just before adding). Enjoy!
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic and onion. Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart. Pick the basil leaves off the stems; discard the stems. Tear the mozzarella cheese into small pieces. Thinly slice the cucumber into rounds.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.
Add the garlic and onion to the pot of sausage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Stir in the tomatoes and half the Italian seasoning; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 6 to 8 minutes, or until slightly reduced in volume. Remove from heat.
While the sauce simmers, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pot of sauce. Add all but a pinch of the basil (roughly chopping the leaves just before adding). Stir to combine; season with salt and pepper to taste. Transfer the mixture to a baking dish. Evenly top with the mozzarella cheese; season with salt and pepper. Bake 13 to 15 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Let stand for 2 minutes before serving.
While the pasta bakes, in a medium bowl, combine the vinegar, mustard and remaining Italian seasoning; season with salt and pepper to taste. Slowly whisk in 3 tablespoons of olive oil until well combined. Set aside.
In a large bowl, combine the spinach, cucumber and enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pasta with the remaining basil (tearing the leaves just before adding). Enjoy!
Tips from Home Chefs