Family Meal Prep Bundle with Hot Italian Pork Sausage & Chicken

Family Meal Prep Bundle

with Hot Italian Pork Sausage & Chicken

65 MIN
8 Servings
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WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Fontina-Baked Chicken & Pesto Pasta with Currants & Almonds
Hot Italian Pork Sausage & Pasta Bake with Spinach & Zucchini
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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ingredients
Family Meal Prep Bundle with Hot Italian Pork Sausage & Chicken
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Dried Currants
  • 2 Tbsps Capers
  • 4 oz Fontina Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ⅓ cup Basil Pesto
  • ¼ cup Sliced Roasted Almonds
  • ¼ cup Grated Romano Cheese
  • 20 oz Hot Italian Pork Sausage
  • ¼ cup Cream
  • 1 14-Oz Can Whole Peeled Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Fresh Mozzarella Cheese
  • 1½ lbs Elicoidali Pasta
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 cloves Garlic
  • 2 Yellow Onions
  • 5 oz Baby Spinach
  • 2 Zucchini
  • ½ lb Mushrooms
  • 2 Bell Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the fontina on the large side of a box grater. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.  Peel and roughly chop 4 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.  

Bake & finish the chicken
2 Bake & finish the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan. Bake 18 minutes. Leaving the oven on, carefully remove from the oven; evenly top the chicken with the grated fontina. Return to the oven and bake 2 to 3 minutes, or until the cheese has melted and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook 10 to 12 minutes, or until al dente (slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and stir to coat.

Cook the vegetables
4 Cook the vegetables

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, half the diced onion, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dishes to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked pasta; stir to combine. Rinse and wipe out the pan.

Make the ragù
5 Make the ragù

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the onions are softened and the sausage is browned. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the sausage is cooked through. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

Assemble the sausage bake
6 Assemble the sausage bake

Transfer half the cooked pasta and vegetables to a baking dish. Add the ragù; stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you're saving the sausage bake for later, wrap the baking dish in foil or plastic wrap and refrigerate until ready to bake.

FINISH & SERVE: Preheat the oven to 450°F.Evenly top with the mozzarella (tearing just before adding). Drizzle with olive oil and season with salt and pepper. Bake 3 to 5 minutes, or until the cheese is lightly browned and the filling is heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake garnished with the parmesan. Enjoy!

Finish & serve the chicken pasta
7 Finish & serve the chicken pasta

To the pot of remaining cooked pasta and vegetables, add the pesto, mascarpone, capers, currants, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you're saving the chicken and pasta for later, transfer the finished pasta and finished chicken to separate containers and refrigerate until ready to serve.

FINISH & SERVE: Serve the baked chicken with the finished pasta. Garnish with the romano and almonds. Enjoy!

Reheat the sausage bake
8 Reheat the sausage bake

Finish and serve the sausage bake as directed, but bake 24 to 26 minutes, or until heated through and the cheese is melted. Serve the finished bake garnished with the parmesan. Enjoy!

Reheat the chicken & pasta
9 Reheat the chicken & pasta

If you saved the chicken and pasta for later, microwave the finished pasta and baked chicken in the microwave 2 to 3 minutes, or until heated through. Serve the finished chicken with the finished pasta. Garnish each serving with the romano and almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the fontina on the large side of a box grater. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.  Peel and roughly chop 4 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.  

2 Bake & finish the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan. Bake 18 minutes. Leaving the oven on, carefully remove from the oven; evenly top the chicken with the grated fontina. Return to the oven and bake 2 to 3 minutes, or until the cheese has melted and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Bake & finish the chicken
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook 10 to 12 minutes, or until al dente (slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and stir to coat.

4 Cook the vegetables

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, half the diced onion, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dishes to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked pasta; stir to combine. Rinse and wipe out the pan.

Cook the vegetables
Make the ragù
5 Make the ragù

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the remaining diced onion and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the onions are softened and the sausage is browned. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the sausage is cooked through. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

6 Assemble the sausage bake

Transfer half the cooked pasta and vegetables to a baking dish. Add the ragù; stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you're saving the sausage bake for later, wrap the baking dish in foil or plastic wrap and refrigerate until ready to bake.

FINISH & SERVE: Preheat the oven to 450°F.Evenly top with the mozzarella (tearing just before adding). Drizzle with olive oil and season with salt and pepper. Bake 3 to 5 minutes, or until the cheese is lightly browned and the filling is heated through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake garnished with the parmesan. Enjoy!

Assemble the sausage bake
Finish & serve the chicken pasta
7 Finish & serve the chicken pasta

To the pot of remaining cooked pasta and vegetables, add the pesto, mascarpone, capers, currants, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you're saving the chicken and pasta for later, transfer the finished pasta and finished chicken to separate containers and refrigerate until ready to serve.

FINISH & SERVE: Serve the baked chicken with the finished pasta. Garnish with the romano and almonds. Enjoy!

8 Reheat the sausage bake

Finish and serve the sausage bake as directed, but bake 24 to 26 minutes, or until heated through and the cheese is melted. Serve the finished bake garnished with the parmesan. Enjoy!

Reheat the sausage bake
Reheat the chicken & pasta
9 Reheat the chicken & pasta

If you saved the chicken and pasta for later, microwave the finished pasta and baked chicken in the microwave 2 to 3 minutes, or until heated through. Serve the finished chicken with the finished pasta. Garnish each serving with the romano and almonds. Enjoy!

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