Vegetarian that 13% heavier than the average vegetarian meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
760
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Preheat the oven to 450°F. Bring a small pot of salted water to a boil. Rinse and dry all produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Stem, seed, and medium dice the peppers. Smash, pit, and roughly chop the olives.
2
Place the eggplants on a sheet pan; drizzle with olive oil, season, and toss. Arrange cut-side down. Roast 14-16 minutes until lightly browned and fork-tender. Transfer to a medium bowl.
3
Heat a drizzle of olive oil in a large pan over medium-high. Add the ground chicken; season. Cook breaking the meat apart frequently 3-4 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
4
Add the garlic and peppers; season. Cook 1-2 minutes until lightly browned and slightly softened. Add the tomato paste. Cook stirring frequently 1-2 minutes until dark red. Add 1 cup water; season. Cook stirring occasionally 3-4 minutes until thickened. Taste and season.
5
Add the pasta to the boiling water. Cook 4-5 minutes until just shy of al dente. Drain and transfer to the pan of sauce. Add the butter and cook over medium-high stirring frequently 1-2 minutes until coated and butter melts. Stir in the fromage blanc. Taste and season.
6
Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season. Transfer to a serving dish. Divide the pasta between 2 dishes. Top with parmesan. Serve with the eggplants on the side.
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Blue Apron puts Chicken Ragù & Creste di Gallo Pasta with with Roasted Eggplants on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Preheat the oven to 450°F. Bring a small pot of salted water to a boil. Rinse and dry all produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Stem, seed, and medium dice the peppers. Smash, pit, and roughly chop the olives.
Place the eggplants on a sheet pan; drizzle with olive oil, season, and toss. Arrange cut-side down. Roast 14-16 minutes until lightly browned and fork-tender. Transfer to a medium bowl.
Heat a drizzle of olive oil in a large pan over medium-high. Add the ground chicken; season. Cook breaking the meat apart frequently 3-4 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
Add the garlic and peppers; season. Cook 1-2 minutes until lightly browned and slightly softened. Add the tomato paste. Cook stirring frequently 1-2 minutes until dark red. Add 1 cup water; season. Cook stirring occasionally 3-4 minutes until thickened. Taste and season.
Add the pasta to the boiling water. Cook 4-5 minutes until just shy of al dente. Drain and transfer to the pan of sauce. Add the butter and cook over medium-high stirring frequently 1-2 minutes until coated and butter melts. Stir in the fromage blanc. Taste and season.
Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season. Transfer to a serving dish. Divide the pasta between 2 dishes. Top with parmesan. Serve with the eggplants on the side.
Chicken Ragù & Creste di Gallo Pasta is a Blue Apron meal
Which meal service offers Chicken Ragù & Creste di Gallo Pasta?
Chicken Ragù & Creste di Gallo Pasta is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Chicken Ragù & Creste di Gallo Pasta italian?
Chicken Ragù & Creste di Gallo Pasta is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Chicken Ragù & Creste di Gallo Pasta take to prepare?
Chicken Ragù & Creste di Gallo Pasta is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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