Turkey Mince Meatball Pasta
with courgette and cheeseCalories
:
765 kcalProtein
:
56.4g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Soya
- Mustard
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
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)
250 grams
Turkey Mince
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)3199 kJ
Energy (kcal)765 kcal
Fat12.9 g
of which saturates6.5 g
Carbohydrate100 g
of which sugars19.1 g
Dietary Fiber8.8 g
Protein56.4 g
Salt4.4 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.
