Penne Marinara with Sauteed Zucchini And Kale


Grilled Chicken Legs

An Italian classic from a modern chef, David Scott. We fold gluten-free penne pasta into a creamy blend of fresh ricotta cheese, sautéed zucchini, grape tomatoes, kale, and herbs, then top it with mozzarella and Parmesan cheese. We bake the dish al forno (translation: baked in the oven!) and place it inside of our standard tray, ready to heat and eat. Mangia!


  1. Marinara Sauce
  2. Diced Tomatoes
  3. Tomato Puree
  4. Olive Oil
  5. Onions
  6. Spices
  7. Garlic
  8. Honey
  9. Tapioca Starch