Creamy Harissa and Feta Rigatoni Pasta Bake
with Pepper, Sweetcorn and Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
150 grams
Sweetcorn
75 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your grill to high. Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni. When boiling, add the rigatoni to the water 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.
Meanwhile, 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. Grate the Cheddar. Crumble the feta into small pieces.
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 soft, 5-6 mins. Lower the heat to medium-high and add the garlic and harissa paste, stir-fry for a further 1 min. Stir in the passata, vegetable stock paste, creme fraiche, sugar and water for the sauce (see ingredients for both amounts).
Bring 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 pasta and sauce (in whichever pan is bigger). TIP: Add a splash of water if needed. Spoon the mixture into an appropriately sized ovenproof dish. Scatter over the Cheddar and feta.
Pop the dish under the grill and cook until the cheese is bubbly and golden, 7-8 mins.
Once ready, share the harissa pasta bake between your serving bowls and top with a handful of rocket. Enjoy!
