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Harissa meatball pasta bake

Harissa meatball pasta bake

Winter evenings are made for cheese pulls and this one combines the cosiness of meatball pasta with smoky tomato and paprika. It’s also great to double up and cook in large quantities and bolster with garlic bread for when a larger group needs feeding – simply and well.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 250g wholewheat penne
  • 400g pack 24 British beef meatballs
  • 4 shallots, peeled and quartered
  • 3 clove/s Cooks’ Ingredients Black Garlic, sliced
  • 2 tbsp Cooks’ Ingredients Rose Harissa Paste
  • 90g jar Cooks’ Ingredients Smoked Tomato Paste
  • 1 tsp smoked paprika
  • 125g grated mozzarella
  • 40g Essential Grated Parmigiano Reggiano
  • Basil leaves, to serve

Method

  1. Cook the pasta for 10 minutes according to pack instructions, reserving some pasta water when you drain it. Preheat the oven to 200ºC, gas mark 6.

  2. Meanwhile, in an ovenproof frying or sauté pan, fry the meatballs for 2-3 minutes until they take colour. Remove with a slotted spoon.

  3. In the same pan, soften the shallots for 2-3 minutes, mixing in the black garlic, harissa, tomato paste and paprika. Fill the empty paste jar with pasta water, put the lid on, shake well, then pour into the pan. Season.

  4. Mix in the meatballs and pasta, then scatter over the mozzarella and bake for 15-20 minutes, until the meatballs are cooked through with no pink meat and the top is melting, golden and crisp at the edges. Serve scattered with basil leaves.

Cook’s tip

Black garlic is soft and has a sweetness to it. Make grilled cheese toasts with bread slathered with the remaining harissa, then topped with black garlic and leftover cheese. You can use 2 crushed cloves of regular garlic in this recipe if you prefer

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,601kJ/ 623kcals

Fat

34g

Saturated Fat

14g

Carbohydrates

41g

Sugars

4.5g

Fibre

8.3g

Protein

35g

Salt

1.7g

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