Harissa meatball pasta bake

Name: Harissa meatball pasta bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g wholewheat penne; 400 g 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; 90 g jar Cooks’ Ingredients Smoked Tomato Paste; 1 tsp smoked paprika; 125 g grated mozzarella; 40 g Essential Grated Parmigiano Reggiano; Basil leaves, to serve

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.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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

Typical values per serving when made using specific products in recipe