One-Pan Pasta With Harissa Bolognese

I think this is a great recipe with an unusual flavour profile for a nice change of pace vs typical bolognese. It’s also very forgiving depending on what’s in your fridge and pantry. Most of the cooking time is hands off so nice that way too. Everyone had seconds at my house!

Made this dairy and gluten free. This was amazing even though had to make several substitutions for food allergies and what I had on hand. Used two pounds ground turkey and one pound pork sausages. Used Frank’s original hot sauce instead of harissa. Used a 12 ounce package of GF pasta. Full carton of broth (4 cups). Full tin of tomato paste. Small can of diced tomatoes instead of plumb tomato. And tofutti sour cream. No cheese. Was very flavorful and will make again.

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 broth More pasta too More 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