Recipe Meatball Pasta Bake

Ingredients

• 24 mini meatballs or 12 regular size (5% fat or less)
• 1 tsp garlic purée
• 1 red onion, chopped
• 1/2 red pepper, chopped
• 1 chilli, chopped
• 1 tsp Italian mixed herbs
• 2 tbsp balsamic vinegar
• 1 tsp runny honey
• 1 tin plum tomatoes
• 150g fresh passata
• 100g ditalini
• 100g mozzarella
• 30g grated cheddar

Method

1. Pan fry the garlic, onion, pepper and chilli until soft
2. Add the herbs, stir and add the balsamic vinegar. Reduce, then add the beef
3. Add the tomatoes and passata, season well and simmer for 30-40 minutes until thickened, breaking down the tomatoes with your spoon as they cook
4. Boil and drain the penne and fry the meatballs in a separate frying pan
5. Once the sauce is ready, add the pasta and meatballs and stir
6. Transfer to an oven proof dish, top with the mozzarella and cheddar and bake at 190°C until the cheese is golden
7. Serve with a salad