Family Meal Prep Bundle

with Pork Sausage & Chicken

65 MIN

8 Servings

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Vegetarian

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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

910 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
⅓ cup Basil Pesto
¼ cup Mascarpone Cheese
¼ cup Grated Romano Cheese
4 oz Fontina Cheese
2 Tbsps Dried Currants
¼ cup Sliced Roasted Almonds
1 oz Sweety Drop Peppers
20 oz Hot Italian Pork Sausage
1 14-Oz Can Whole Peeled Tomatoes
½ lb Fresh Mozzarella Cheese
¼ cup Grated Parmesan Cheese
¼ cup Cream
2 Aloha Peppers
1½ lbs Elicoidali Pasta
2 Yellow Or Sweet Onions
5 oz Baby Spinach
¼ tsp Crushed Red Pepper Flakes
2 Zucchini
½ lb Mushrooms
4 cloves Garlic

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onions. Peel and roughly chop 4 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.

2 Bake 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, remove from the oven. Evenly top 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.

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 onions, 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.

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 onions 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 the ragù is 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

Leaving the rest in the pot, transfer half the cooked pasta and vegetables to a baking dish. Add the ragù; gently stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Evenly top the bake 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 melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake garnished with the parmesan. Enjoy!

7 Finish & serve the chicken pasta

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

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