Mixed Mince Meatball Rigatoni
with courgette and cheeseCalories
:
980 kcalProtein
:
49.9g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Soya
- Mustard
- Mustard
- Soya
- May contain traces of allergens
Juicy meatballs, al-dente pasta and tender courgette are cooked together for an easy meal that's delicious and balance to boot.
Ingredients
Serving amount
240 grams
Irish Beef and Pork Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Onion
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Courgette
1 sachet(s)
Worcester Sauce
(Contains: Soya)
½ sachet(s)
Mustard
(Contains: Mustard)
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Beef Stock
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4101 kJ
Energy (kcal)980 kcal
Fat39.5 g
of which saturates18.1 g
Carbohydrate100.6 g
of which sugars19.7 g
Dietary Fiber8.1 g
Protein49.9 g
Salt4.5 g
Potassium471.4 mg
Calcium49.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the courgette and halve lengthways. Chop widthways into 2cm semi-circles.
- Halve, peel and thinly slice the onion.
- Place a pan over high heat (no oil).
- When hot, add the courgette and onion and cook until charred, 6-8 mins. Turn only every few mins—this will allow the courgette to pick up a nice colour.
- Once cooked, season with salt and pepper, remove from the pan and keep covered.
3
- Add the mince, breadcrumbs, half a mustard sachet (per 2P) and Worcester sauce to a large bowl.
- Season with salt and pepper then mix everything together by hand.
- Once combined, form into evenly-sized meatballs, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Pop half the Italian herbs (per 2P), cracked pepper, chopped tomatoes and stock into the pan along with 1 tsp sugar (per 2P).
- Cover and cook for 6-8 mins.
5
- Stir through the cooked veg and pasta and mix well.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.
6
- Divide the meatball pasta between bowls.
- Scatter the grated cheese over the top.
