Pesto Caprese Pasta
No meat, no problem! Our Caprese Vegetarian Pasta Meal is oh so satisfying, and loaded with tons of veggies! Paired with garlic parmesan stuffed mushrooms, green beans topped with house-made marinara, and bruschetta bread adorned with pimento cheese. Serve the toast points with the meal or as a fun appetizer! As always, this meal includes 4 pieces of cookie dough for a sweet treat after dinner.
Meal Includes:
- Caprese Pasta– gemelli pasta noodles tossed in basil pesto with a caprese mixture of tomatoes, basil, onions and balsamic layered throughout, then topped with mozzarella cheese (30 ounces).
- Rustic Green Beans– Green beans tossed in herbed garlic butter and topped with a house-made marinara “ragu” made from carrots (17 ounces).
- Italian Stuffed Mushrooms– Cremini mushrooms stuffed with onions, red peppers, garlic, and parmesan. Finished with an Italian herb sauce and asiago cheese (11.3 ounces).
- Bruschetta – Pimento cheese made with sharp cheddar, smoked gouda and fire roasted pimento peppers served with sliced baguette bread (9.5 ounces).
- Cookie Dough – rotational variety – 4 pieces (5.8 ounces).
Serves 4 people
Net weight: 73.6 ounces
PASTA – GEMELLI PASTA (ENRICHED SEMOLINA WHEAT AND DURUM WHEAT FLOUR), PESTO SAUCE (BASIL, CANOLA OIL, WATER, PARMESAN CHEESE PASTEURIZED PART-SKIM COW’S MILK, CHEESE CULTURE, SALT, ENZYMES, GRANULATED GARLIC, SALT), MOZZARELLA CHEESE, ONION, GARLIC, CANOLA OIL, OLIVE OIL, BALSAMIC VINEGAR, WHITE COOKING WINE, TOMATO, BASIL.
MAJOR ALLERGENS: MILK, WHEAT. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 7.5 OUNCES
- CALORIES: 465
- CARBOHYDRATES: 47 G
- PROTEIN: 14 G
- FAT: 24 G
- SATURATED FAT: 5 G
- TRANS FAT: 0 G
- CHOLESTEROL: 28 MG
- SUGAR: 4 G
- SODIUM: 924 MG
- FIBER: 2 G
RUSTIC GREEN BEANS – GREEN BEANS, GARLIC, BUTTER, CHILI OIL, CRUSHED RED PEPPER, YELLOW ONION, CARROT, WHOLE PLUM TOMATOES, TOMATO PASTE, BASIL, OREGANO, THYME, WHITE COOKING WINE, FIRE ROASTED TOMATOES (CITRIC ACID), PARSLEY, BASIL, SUGAR.
MAJOR ALLERGENS: MILK. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 4.25 OUNCES
- CALORIES: 161
- CARBOHYDRATES: 10 G
- PROTEIN: 2 G
- FAT: 13 G
- SATURATED FAT: 6 G
- TRANS FAT: 0 G
- CHOLESTEROL: 24 MG
- SUGAR: 2 G
- SODIUM: 520 MG
- FIBER: 0 G
PIMENTO BRUSCHETTA – FRENCH BAGUETTE BREAD (ENRICHED WHEAT FLOUR, WATER, SALT, YEAST, MALTED BARLEY FLOUR), SHARP CHEDDAR CHEESE, SMOKED GOUDA CHEESE, FIRE ROAST RED BELL PEPPER, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, DISTILLED VINEGAR, SALT, SUGAR, DL-ALPHA TOCOPHEROL ACETATE (VITAMIN E), LEMON JUICE CONCENTRATE, NATURAL FLAVOR).
MAJOR ALLERGENS: MILK, WHEAT, EGG, SOY. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 3 SLICES OF BREAD + 1.5 OUNCES OF CHEESE
- CALORIES: 205
- CARBOHYDRATES: 14 G
- PROTEIN: 6 G
- FAT: 12 G
- SATURATED FAT: 6 G
- TRANS FAT: 0 G
- CHOLESTEROL: 25 MG
- SUGAR: 1 G
- SODIUM: 514 MG
- FIBER: 1 G
STUFFED MUSHROOMS – CRIMINI MUSHROOMS, YELLOW ONION, RED BELL PEPPER, GARLIC, BUTTER, PARMESAN CHEESE, ASIAGO CHEESE, LEMON, RED COOKING WINE, PARSLEY, ROSEMARY, HONEY, CELERY SEED, FENNEL SEED, BASIL, OREGANO, DIJON MUSTARD, CANOLA OIL, OLIVE OIL, CRUSHED RED PEPPER, PAPRIKA.
MAJOR ALLERGENS: MILK. NOT MADE IN AN ALLERGEN FREE FACILITY.
NUTRITION (PER SERVING)
SERVINGS PER CONTAINER: 4
SERVING SIZE: 2 MUSHROOMS
- CALORIES: 102
- CARBOHYDRATES: 4 G
- PROTEIN: 2 G
- FAT: 9 G
- SATURATED FAT: 1 G
- TRANS FAT: 0 G
- CHOLESTEROL: 6 MG
- SUGAR: 2 G
- SODIUM: 331 MG
- FIBER: 0 G
From Frozen (50 minutes total):
- Preheat conventional oven to 425 degrees.
- Remove paper lids from the pans. Foil remains on pans while heating.
- Remove foil from bread pan only. Remove pimento cheese ramekin from bread pan and take off the paper lid. Shake out the bread so it lays evenly throughout the pan. Bread will heat without a lid.
- Use a baking sheet for support. Place baking sheet on the middle rack of oven while heating.
Cook times:
- Pasta: 50 minutes total (last 10 minutes, remove foil for crisp cheese)
- Green beans: 50 minutes total (last 10 minutes, remove foil for crisp)
- Mushrooms: 30 minutes total (add to baking sheet with 30 minutes remaining on the 50 minute timer)
- Pimento Cheese: 15 minutes total (add to baking sheet with 15 minutes remaining on the 50 minute timer)
- Toast Points: 5 minutes total (add to baking sheet with 5 minutes remaining on the 50 minute timer)
Once heated, top Pimento Cheese on Toast Points for an appetizer!
Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.
From Thaw (35 minutes total):
- Preheat conventional oven to 425 degrees.
- Remove paper lids from the pans. Foil remains on pans while heating.
- Remove foil from bread pan only. Remove pimento cheese ramekin from bread pan and take off the paper lid. Shake out the bread so it lays evenly throughout the pan. Bread will heat without a lid.
- Use a baking sheet for support. Place baking sheet on the middle rack of oven while heating.
Cook times:
- Pasta: 35 minutes total (last 10 minutes, remove foil for crisp cheese)
- Green beans: 35 minutes total (last 10 minutes, remove foil for crisp)
- Mushrooms: 25 minutes total (add to baking sheet with 25 minutes remaining on the 35 minute timer)
- Pimento Toast: 10 minutes total (add to baking sheet with 10 minutes remaining on the 35 minute timer)
- Toast Points: 5 minutes total (add to baking sheet with 5 minutes remaining on the 35 minute timer).
Once heated, top Pimento Cheese on Toast Points for an appetizer
Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.
