Creamy Harissa and Double Cheese Pasta Bake
with Pepper, Sweetcorn and Rocket
Our Creamy Harissa and Double Cheese Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
150
Sweetcorn
1
Mozzarella
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
50
Harissa Paste
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
75
Creme Fraiche
(Contains Milk)
20
Wild Rocket
Not included in your delivery
½
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.
Grate the Cheddar.
Preheat the grill to high.
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and corn. Stir-fry until tender, 5-6 mins.
Lower the heat to medium-high, then add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min more.
Stir in the passata, veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).
Bring the sauce to the boil, then lower the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.
Once ready, combine the cooked pasta and sauce in whichever pan is biggest. Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.
Scatter over the mozzarella and Cheddar.
Pop the dish under the grill and cook until the cheese is bubbling and golden, 7-8 mins.
When ready, share the harissa pasta bake between your bowls.
Top with a handful of rocket to finish.
Enjoy!
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