One-Pan Pasta With Harissa Bolognese

One-Pan Pasta With Harissa Bolognese

This Bolognese is made from start to finish in one roasting pan — including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work — just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
  2. Step 2

    Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
  3. Step 3

    Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible (you won’t be able to submerge it all).
  4. Step 4

    Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
  5. Step 5

    Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.