Batch Cook: Cheesy Meatball Pasta Bake
Double the Portions, Half the Hassle | with Garlic Bread & a Tomato Salad
- Sulphites
- Wheat
- Cereals containing gluten
- Barley
- Milk
- Egg
- Soya
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Rye
Between school pick-ups, meetings running over, the dog needing a walk and that massive pile of laundry… Sometimes you just need a little more time in your day. Batch cooking is perfect for when you’re short on time but still want a delicious and nourishing meal, no matter how busy your week gets. This collection of Batch Cooking recipes doubles your recipe selection. For example, if you’re ordering a HelloFresh box for two people, you will receive four meals for this recipe.
Ingredients
6 unit(s)
Garlic Clove
250 grams
Baby Plum Tomatoes
24 grams
Balsamic Glaze
(Contains: Sulphites)
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
4 sachet(s)
Mixed Herbs
480 grams
British Beef Mince
260 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
2 carton(s)
Tomato Passata
20 grams
Chicken Stock Paste
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
80 grams
Wild Rocket
Not included in your delivery
4 tbsp
Water for the Breadcrumbs
½ tsp
Salt
2 tsp
Sugar
200 milliliter(s)
Water for the Sauce
40 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes and pop them in a bowl with the balsamic glaze and a drizzle of oil. Season with salt and pepper.
In a large bowl, combine the breadcrumbs, half the mixed herbs, a third of the garlic and the water for the breadcrumbs (see pantry for amount), then add the beef mince.
Season with salt (see pantry for amount) and pepper, then mix together with your hands. Roll into even-sized balls, 5 per serving. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs into a medium sized ovenproof dish.
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 boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add another third of garlic. Cook until fragrant, 30 secs.
Add the passata, chicken stock paste, sugar, water for the sauce (see pantry for both amounts) and remaining mixed herbs. Stir to combine, then bring to the boil and simmer until thickened slightly, 4-5 mins.
While the sauce simmers, halve the ciabatta and pop onto a baking tray, cut-side up. Spread over the remaining garlic, drizzle with oil and season with salt. Set aside for now.
Once the sauce has thickened, taste and season if needed. Stir through the cooked pasta and butter (see pantry for amount) until melted, then remove from the heat.
When the meatballs are cooked, remove from the oven and pour over the tomato pasta. Sprinkle over the hard Italian style cheese.
Bake the meatball pasta on the top shelf of your oven and the garlic bread on the middle shelf until both are golden, 5-6 mins.
When everything's ready, cut the garlic bread into triangles.
Add the rocket to the tomatoes and toss to coat.
Share the salad, garlic bread and meatball pasta bake between your plates and Tupperware.
Fridge Storage: Cool cooked food to room temperature within 90 minutes (never leave out longer than 2 hours) before refrigerating. Consume within 2-3 days.
Freezer Storage: Freeze at -18°C in airtight containers or bags to prevent freezer burn. Label with the dish name and date, and consume within 3 months. Defrost safely in the fridge, and heat and eat within 24 hours.
Defrosting & Reheating: Reheat portions only once, preferably by baking or frying rather than microwaving. Heat until piping hot throughout (food should reach 75°C for at least 30 seconds).
