Double Cheese, Thyme & Zucchini Baked Penne
with Spinach
This little guy’s got a crunchy surface that’s hard to crack, but inside he’s just really cheesy. We find him pretty loveable, but don’t take our word for it – try it yourself!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1
zucchini
50 g
Cheddar cheese
(Contains Milk;)
50 g
mozzarella cheese
(Contains Milk;)
1 bunch
thyme
200 g
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
½ tsp
chilli flakes
1 bag
baby spinach leaves
1 tin
diced tomatoes
½ tub
cooking cream
(Contains Milk;)
½ cup
panko breadcrumbs
(Contains Gluten, Wheat;)
Not included in your delivery
1 tbs
olive oil
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Grate the zucchini and squeeze out the excess water. Grate the Cheddar cheese and the Mozzarella cheese. Pick the thyme leaves.
Add the penne (use suggested amount) to the boiling water and cook for 10 minutes, or until “al dente.” Stir the pasta regularly to ensure it doesn’t stick. Drain. Note: Be sure to add the correct amount of pasta so that your dish is balanced, just the way we planned it.
While the pasta is cooking, heat 1/2 the olive oil in a large frying pan over a medium-high heat. Add the chopped brown onion and chilli flakes (if using) and cook for 5 minutes, or until the onion has softened. TIP: Some like it hot, but if you're spice sensitive, use less chilli flakes. Add the zucchini, 1/2 the baby spinach leaves, the diced tomatoes, the cooking cream and thyme. Stir to combine. Simmer for 5 minutes, or until the sauce has reduced and thickened slightly. Season to taste with a pinch of salt and pepper.
Add the penne to the pan with the sauce. Add 1/2 the grated Cheddar cheese and 1/2 the Mozzarella cheese and stir to combine. Scoop the mixture into a medium baking dish.
Sprinkle the remaining Cheddar cheese, Mozzarella cheese and the panko breadcrumbs over the top of the pasta. Bake for 10 minutes, or until the cheese has melted and the breadcrumbs are golden.
Divide the double cheese, thyme and zucchini baked penne between plates. Toss the remaining baby spinach leaves with the remaining olive oil and balsamic vinegar and serve on the side.
