Meatball Rigatoni Al Forno
with Parmigiano Reggiano, bacon & basil
Did you know that basil was once called a royal herb? It gets its name from the Ancient Greek word for king: basileus.
Tags:
Family
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
100 g
Beef-pork mince with Italian herbs
(May be present Egg, Mustard, Celery, Soy, Gluten)
15 g
Panko breadcrumbs
(Contains Wheat)
25 g
Bacon lardons
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
½ can
Tinned cherry tomatoes
½ piece
Tomato
2.5 g
Fresh basil
(May be present Celery)
Not included in your delivery
1 tablespoon
Red wine vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3531 kJ
Calories844 kcal
Fat34.2 g
Saturated Fat12.3 g
Carbohydrate89.3 g
Sugar14.2 g
Dietary Fiber8.2 g
Protein40.5 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Pan
•Casserole with Lid
•Oven Dish
Cooking Steps
1
- Preheat the oven to 220°C.
- Chop the onion and crush or mince the garlic. Grate the Parmigiano Reggiano.
- In a bowl, combine the mince with the panko, along with half each of the cheese and the onion.
- Season with salt and pepper, then knead well and shape into three meatballs per person.
2
- Boil plenty of water in a pot or saucepan for the rigatoni.
- Heat the olive oil in a deep frying pan over medium-high heat. Fry the bacon with the meatballs for 2 - 3 minutes until evenly browned, then remove the meatballs from the pan and set aside.
- Add the garlic and the rest of the onion to the bacon and fry for 2 - 3 minutes.
3
- Deglaze with the red wine vinegar, then add the cherry tomatoes and return the meatballs to the pan.
- Mix well and cover with the lid, then allow to cook for 8 - 10 minutes.
- Boil the rigatoni for 13 - 15 minutes until al dente, then drain and transfer to an oven dish.
- Dice the tomato and cut the basil into ribbons.
4
- Stir the tomato and half of the basil into the sauce. Season to taste with salt and pepper, then transfer to the oven dish.
- Scatter over the rest of the cheese, then bake in the oven for 10 minutes.
- Serve the rigatoni al forno on plates and garnish with the rest of the basil.