- Recipes
- Napolina Meatball Rigatoni Pasta Bake
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- 1.5kg(£0.52 per kilo)Price£0.78
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- 100g(£0.13 per 10g)Price£1.25
Search results for 500 g of lean pork mince
Search results for 100 g of fresh breadcrumbs
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Search results for 500 g of napolina rigatoni
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Search results for 6 tablespoons of napolina light in colour olive oil
- 500ml(£1.20 per 100ml)Price£6.00
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- 465g(£0.59 per 100g)Price£2.75Previous price£3.75
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Search results for 2 napolina chopped tomatoes
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- 750g(£2.40 per kilo)Price£1.80
- 500g(£3.60 per kilo)Price£1.80
- 65g(£11.54 per kilo)Price£0.75
Ingredients
- 6 tablespoons of plain flour
- 2 garlic cloves, finely chopped
- 1 dash of black pepper
- 500 g of lean pork mince
- 100 g of fresh breadcrumbs
- 500 g of napolina rigatoni
- 1 mozzarella ball, sliced
- 1 large egg, beaten
- 100 g of parmesan cheese, grated
- 6 tablespoons of napolina light in colour olive oil
- 1 red pepper, chopped
- 1 handful of fresh basil leaves, finely chopped
- 2 napolina chopped tomatoes
- 1 large red onion, finely chopped
- 1 dash of salt