Double Cheese, Thyme & Zucchini Baked Penne
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Double Cheese, Thyme & Zucchini Baked Penne

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!

Allergens:
Milk
Gluten
Wheat

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; May be present: Soy. )

Not included in your delivery

1 tbs

olive oil

1 tsp

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3660 kcal
Fat34.6 g
of which saturates19.6 g
Carbohydrate99.7 g
of which sugars18.5 g
Dietary Fibre0 g
Protein34.9 g
Cholesterol0 mg
Sodium424 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Saucepan
Slotted Spoon
Large Pan
Spoon
Baking Dish

Instructions

GET PREPPED
1

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.

COOK THE PASTA
2

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.

PREP THE PASTA SAUCE
3

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.

COMBINE THE PASTA & SAUCE
4

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.

ADD THE TOPPING
5

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.

SERVE UP
6

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.