One-Pan Pasta With Harissa Bolognese Recipe (2024)

Never throw tomato paste away. Throw excess on some plastic wrap and roll up/spin to create a log. Freeze and then slice off what you need when you need it, just like cookie dough.

This was delicious, but:1. forget the plum tomatoes if out of season - no taste.2. use entire 170g can of tomato paste, don't throw half of it away.3. increase pasta to 12-16 oz. - and don't waste your money on manicotti, which is more expensive because of the elaborate packaging. Use lasagna, farfel, or any relatively flat pasta.4. Use all 4 c in chicken stock boxes, rather than have 1 c go bad in your refrig. That will pair w increased pasta. Feel free to increase all veggies as well.

Is this a sincere question or just virtue signaling? If you are just trying to avoid beef then I'd suggest lamb (more traditional with harissa anyway) but that's a pretty obvious sub to anyone who has ever been in a kitchen. Next in order, would probably lean on a dark ground turkey or chicken. Though I don't think any of those three industries are winning awards. It would seem the easiest solution to me would be to focus on buying humane-certified beef from a trusted butcher.

I loved this recipe! I did not add coriander because my cupboard and grocer did not have it. The harissa spice I added was a dried bottle spice and I added a bit of water to make a paste. The dish was medium spice. It was a bit watery after removing from the oven but firmed up after an hour. Then it looked exactly like the website pic. I would make this again. I paired this dish with a Syrah wine and it paired well.

Great dish. Made it basically as state but halved for 2 while only cutting the pasta to 6 oz as many noted it seemed to be lacking pasta - sacrilegious! Halving it fit into a 10" high sided skillet perfectly.Good to know: you can make this in advance through "reduce heat to 375...", remove from the oven and then let it sit covered. The flavors continue to meld. Then pop it back into that 375 oven for 25 minutes when you're ready to eat. Prep items are already cleaned up before you eat!

Followed recipe almost exactly and it was delicious! One important substitution was made. My dinky NYC grocery had no ground pork so I used 1lb pork sausage instead, and it didn’t seem to suffer from this change. I used Mina brand spicy harissa. Final dish was spicy but perfect for my taste. The cumin and coriander gave it an interesting middle eastern twist compared to regular Italian bolognese. Pasta was perfect. Served with simple salad which provided a cool crunch to balance the spicy pasta

10/10 will make again! My amendments: more carrots, a large onion, dried lasagna (broken up), and a scoop of greek yogurt in addition to the cream. Used 1 bowl for mixing.I felt this recipe could be written much more clearly. Basically, everything listed in Steps 1 and 2 should be mixed together in a large mixing bowl first and then added to the roasting pan. The times stated worked for me, but I added about 5 min more in the oven at the end. Also, don't worry - the excess liquid DOES soak in!

All around great recipe with a spicy kick as noted in the introduction. For those of us who like things a little less spicy I would recommend a table spoon of the harissa at the most instead of 1/4 cup otherwise the meal was outstanding and easy.

What a great dish! A bit of work, but delicious end product.The only variation we made was to mix initial ingredients in a large bowl, rather than in the roasting pan. Think this is quite a bit easier. Thank you Yotam!

Would use twice the pasta and could cut down on the meat and add vegetable like eggplant or onion and carrots.....also, cut down on the harissa. Two TBL is adequate.

This is quite good, easy, and lends itself to playing around with what goes in the sauce. Used red pepper flakes instead of the harissa and a touch more cream. Only Parm for the cheese to keep it spicy but not so tangy or pungent. It really works, use your best judgment of times...mine took a bit longer to soak up all the sauce to achieve desired consistency and was perfect.

Delicious but pasta to sauce is off. I will add 50% more pasta next time I make this - and there will be a next time!

Can I substitute harissa powder for paste, and if so, what’s the amount of powder to get a quarter cup of liquid/paste?

Almost any brand of double concentrated tomato paste in a tube will be better than tomato paste from a can with the added bonus that you can squeeze out exactly the amount you want. No need to throw anything out. After opening, I keep the tube of tomato paste in the refrigerator.

Cooked this last night, and it's. Just. Wonderful. Yes, it is meat-heavy, but I think that's the intent. It's different, and my whole family was over the moon for it.One word of warning - check the heat of your harissa paste. I made a batch from Penzey's dry harissa powder (1 part powder, 1 part water, 1 part oil). It was HOT (and I like spicy foods). I used 1 tbsp. in the recipe and it was sufficient - but I can see where you could use 1/4 c. if the paste was mild.

Great recipe! I made this yesterday and everyone loved it. I followed the recipe pretty closely, but used 13oz package of pasta shaped like a big rigatoni, which I broke up using a broad-bladed knife. The harissa paste I used was Belazu rose harissa--nice level of heat and such deep flavor. Waiting a bit after the first bake helped the liquid absorb. Will definitely make this again.

I almost always follow NYT recipes exactly - at least at first- but this was the exception. I was intrigued by the flavors of this dish but, like other commenters, couldn’t believe the amount of meat, especially when there is so little pasta. I used almost a pound of no-bake lasagne sheets, broken, and 1.5 ground beef. I truly cannot imagine any more meat or less pasta - and not for caloric reasons!

I took the hints about using extra stock and pasta (lasagna), only used 1 lb of ground beef and 1 lb of ground pork, and added a scoop of yogurt with the cream. Cooked everything on the stove top in a large Dutch oven, then put in 375 oven for 25 minutes, and it turned out delicious. I threw in old spinach and some grape tomatoes into the food processor with the carrot, garlic, and onion. Incorporated well.This is a hearty dish, perfect for a cold evening. Highly recommended.

Had a lb.of ground beef to use ASAP, and my Instant Pot recipe for Persian brown basmati rice pilaf with seasoned ground beef and green beans only called for 8 ozs., so decided to 1/2 this recipe and make it also, using lamb chorizo sausage instead of pork, because that's what I had. Then I was partly into it when i realized I'd used up the jar of Harissa paste previously. What to do? used a Tb. of chili crisp! this was delicious, and next time I'll plan ahead and try it as written.

Has anyone successfully cut the cannelloni in half? Every time we try it, the pasta just shatters.

This was a huge hit for my son home for spring break. That said, I followed many of the suggestions here: used pork sausage for the ground pork, used all the tomato paste, 1/2 of the harissa (thank goodness! And we like spice!), added a cup of broth, and doubled the pasta. Used the manicotti and cut it in half, which was not easy - the dogs had a great time chasing random chunks of pasta flying across the room! The manicotti definitely added texture. We added sour cream/yogurt on top. Delicious!

Use chicken or turkey?Was very greasy - drain them add more brothMore pasta tooMore veggies

Fabulous recipe. I switched plum tomatoes for a frito tomato and used sundried tomato paste, not standard. I couldn't find manicotti so I subbed in my favourite pasta, conchiglioni, which worked gorgeously.I also prepared it a little differently: conchiglioni takes ages to soften, so I boiled it for 8 minutes before baking. At the same time I cooked the sauce in the pan, and then used a little of the pasta water to thicken, and finally transferred everything to the oven to bake (30 mins).A+!

I’ve made this twice now and here are the adjustments I made the second time that worked: 1. Depending on the meat fat percentage, you can completely eliminate the oil.2. Add a full pound of pasta (I did farfalle) and up the chicken stock to 4 cups.

This was super tasty + turned out well, but made a lot of subs. Used 1 lb 80/20 ground beef, about 1.5 c of leftover frozen shredded pork bolognese, about 1.5 c leftover mirepoix, a full lb of broken lasagna noodles. Used just 2 Ts of TJs harissa + it was still pretty loud. Also, used dutch oven bc didn't have roasting pan that size, which was uncovered except for the first 12 minutes after adding the pasta. Very efficient and delicious weeknight meal if you happen have other stuff ready to go!

Excellent flavor but meat to pasta ratio was very high. Would definitely make again but with more pasta (may even do a pound next time) and would maybe opt for something other than manicotti. Also could probably cut back on the meat and just do a pound of each. Otherwise a crowd pleaser.

I was hesitant to roast the first 7 ingredients (at 425, no less) and also doubted that I would need a roasting pan. But I made the switch after roasting the lovely browned spiced meat and adding leftover lasagna sheets that I crunched in a bowl first — one of my interests in this recipe. The next day, I reheated a portion and it was a bit dry, but a healthy drizzle of EVOO fixed that. Day 3 heat up, I poured some half ‘n half first and that did the trick. All 3 meals so very enjoyable! A keeper

I follow he recipe exactly and love it. No complaints in my household

Incredible. Used about 1.3 lbs beef only. Did most of it on the stove top until the last 25 8 mins baking—on 400 in the same oven proof/stove top shallow large skillet/pot. Used 12 oz ready lasagna noodles broken into quarters. I think next time I’d make it a little more uniform in a square pan or not since the stovetop made it mush easier. I think 8 oz might have been enough. Delicious. Made in June on a chilly night. Will be a go to in fall/winter.

Made on stove top b/c I've never had success making 1 pot pasta with GF pasta. Mostly method changes: - cooked onion and carrot in oil over med heat until soft. Garlic added 1 min before- added first 7 ingredients + parm rind; only 1 lb each beef and pork (plenty)- cooked until meat richly browned and charred a bit on bottom- added all liquids and 15 oz diced toms and simmered until looked like thick soup Added 12 oz very al dente GF pasta and cooked until less al dente. Spot-on amazing!