Ultimate Meatball and Pasta al Forno
with Parmigiano Reggiano, Garlic Bread and Baby Leaf Salad
Looking for a taste of everyday luxury? This Ultimate Meatball and Pasta al Forno is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Mixed Herbs
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Parmigiano Reggiano
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
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 1/2 tsp salt for the penne. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine one third of the garlic, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-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, when your pan of water is boiling, add the penne 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, pop another large saucepan on medium-high heat with the passata, red wine jus paste and mixed herbs. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Stir in the sugar and water for the sauce (see pantry for both amounts) and half the remaining garlic. Simmer for 5-6 mins.
Meanwhile, grate the Cheddar cheese.
Halve the ciabatta and spread over the remaining garlic. Drizzle with the olive oil for the garlic bread (see pantry for amount).
Once the meatballs and pasta are cooked, stir them into the sauce along with the Parmigiano Reggiano.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then transfer to an ovenproof dish.
Top with the grated Cheddar.
Pop the pasta bake on the top shelf of your oven and bake until golden, 10-12 mins.
Meanwhile, wash up the (now empty) baking tray. Pop the garlic bread onto it and set aside.
When 4 mins of baking time remain, bake the garlic bread on the middle shelf until golden, 3-4 mins.
When everything's ready, pop the salad into a bowl with a drizzle of olive oil and toss together.
Share your ultimate meatball and pasta al forno between your plates. Add a handful of salad and drizzle over the balsamic glaze.
Serve with the garlic bread alongside.
Enjoy!
