Creamy Tomato and Meatball Pasta
with Cheese and Herbs
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 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
¼ tsp
Salt for the Meatballs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.
When boiling, add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), the beef mince and half of the garlic. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a large frying pan with a drizzle of oil on a medium-high heat.
Fry the tomato puree and remaining garlic for 2 mins.
Stir through the creme fraiche, chicken stock paste, mixed herbs and water for the sauce (see pantry for amount).
Simmer for 2-3 mins.
When your sauce is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through your pasta and meatballs.
TIP: add a splash of water if you think the sauce looks a little thick.
Share your pasta between your bowls and finish with a sprinkle of grated cheese.
Enjoy!
