made with panade
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Ground Beef
250 g
Italian Herb Spice Blend
5 g
Garlic, cloves
2 unit(s)
Rigatoni
170 g
Parmesan Cheese, shredded
0.5 cup
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Panko Breadcrumbs
0.33 cup
Parsley
7 g
Milk
4 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To make panade, in a medium bowl, add panko and 1/4 cup (1/2 cup) milk. Stir to combine. Set aside to soak for 5-7 min.
- Peel, then grate half the onion. Cut remaining onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Core, then cut pepper into 1/2-inch slices.
- Meanwhile, heat a large non-stick pan over medium-high. When hot add 1 tbsp (2 tbsp) oil, sliced onions and peppers. Cook for 6-7 min, stirring occasionally, until softened.
- Add garlic and crushed tomatoes, then reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until thickened. Season with salt and pepper.
- Line a baking sheet with parchment paper.
- Meanwhile, to the panade, add beef, grated onions, half the parsley, Italian Herb Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min, until browned and cooked through.**
- Meanwhile, to the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cups) pasta water.
- Strain rigatoni, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter, then stir to combine.
- To the peperonata, add 1/4 cup (1/2 cup) reserved pasta water and meatballs. Cook for 1-2 min, stirring occasionally, until meatballs are coated. Season with salt and pepper.
- Divide rigatoni between bowls and top with meatballs and peperonata.
- Sprinkle Parmesan and remaining parsley over top.
1040
kcal
Calories
44
g
Fat
15
g
Saturated Fat
114
g
Carbohydrate
21
g
Sugar
10
g
Dietary Fiber
51
g
Protein
105
mg
Cholesterol
1490
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
8
mg
Iron
with Spinach and DIY Steak Sauce
with Spinach and DIY Steak Sauce
