IN THE KIT
6 ozegg noodles
2 ozshredded provolone
4 ozshredded parmesan
6 ozbeef stock/base blend
4 ozwhite onion
1 ozgarlic butter
2 ozred wine
Salt & pepper
Kitchen Items Needed
Microplane or grater
Medium ovenproof skillet or oven proof dish
Preheat broiler with an oven rack in the top position;
Bring a medium pot of salted water to a boil;
Peel halve & cut all of the onion into ½-inch pieces;
Slice mushrooms into ¼-inch thick slices;
Coarsely chop parsley leaves & stems.
Add noodles to pot with boiling water & cook, stirring occasionally, until al dente, 4–5 minutes. Drain noodles & set aside until step 5 (to prevent sticking, toss with a drizzle of oil).
Meanwhile, heat a drizzle of olive oil medium skillet – oven proof preferred – over medium high. Add onions, chopped garlic, wine & mushrooms; season with salt & pepper. Cook, stirring, until tender & browned in spots, 6–7 minutes. (If vegetables are browning too quickly, reduce heat to medium).
Stir in stock & base blend to cooked veggies, scraping up any browned bits from bottom of skillet. Bring to a simmer, then carefully stir in noodles, half of the chopped parsley, & garlic butter. Remove skillet from heat; season to taste with salt & pepper. *If you are using an oven proof dish, transfer meal to dish*. Sprinkle both cheeses over top.
Broil on top oven rack until cheeses are melted & browned in spots, 3–4 minutes (watch closely as broilers vary). Let stand for 5 minutes. Garnish with remaining chopped parsley. Enjoy!