Vegetarian that 6% 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
710
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.
Ingredients
12 oz Mafalda Pasta
8 oz Grape Tomatoes
6 oz Baby Spinach
4 tbsp Dried Currants
4 tbsp Crème Fraîche
12 tbsp Basil Pesto
1 cup Part-Skim Ricotta Cheese
3 tsp Calabrian Chile Paste
½ cup Grated Parmesan Cheese
2 tbsp Capers
2 oz Sliced Roasted Red Peppers
2 each Single-Use Aluminum Tray
How to make it
1
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Between two trays, divide the spinach, pasta, pesto, tomatoes, capers, peppers, and currants. Stir to combine. Add 1/2 cup water per tray. Season with salt and pepper and stir thoroughly.
2
Cover the trays tightly with foil and bake 30-32 minutes until the pasta is tender. Remove the foil. Divide the creme fraiche between the trays and stir until combined.
3
In a bowl, combine the ricotta and as much chile paste as you like; season. Serve the baked trays topped with the Calabrian ricotta and parmesan.
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Oven Baked Pesto Pasta, served with Spinach, Tomatoes & Calabrian Ricotta, is a Vegetarian dish from Blue Apron.
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: 24 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Between two trays, divide the spinach, pasta, pesto, tomatoes, capers, peppers, and currants. Stir to combine. Add 1/2 cup water per tray. Season with salt and pepper and stir thoroughly.
Cover the trays tightly with foil and bake 30-32 minutes until the pasta is tender. Remove the foil. Divide the creme fraiche between the trays and stir until combined.
In a bowl, combine the ricotta and as much chile paste as you like; season. Serve the baked trays topped with the Calabrian ricotta and parmesan.
Oven Baked Pesto 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 Oven Baked Pesto Pasta italian?
Oven Baked Pesto 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 Oven Baked Pesto Pasta take to prepare?
Oven Baked Pesto Pasta is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
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