Garlicky Meatball Pasta Bake

Lean beef meatballs simmer in a smooth garlic-and-chilli tomato sauce, tossed with penne, then baked with mozzarella and Parmesan until bubbling and golden. Serve with basil.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C fan (400°F), Gas Mark 6. Make up the meatballs by simply rolling the minced meat into walnut-sized balls. Fry them over a high heat in a nonstick frying pan with low-calorie cooking spray for 5 minutes, turning them often to brown on all sides.

Step 2

To make the sauce, use a hand blender or a food processor to whizz up the tomatoes, garlic and chilli. Blend until completely smooth, then season with salt and pepper.

Step 3

Transfer the sauce to a saucepan, bring up to a simmer, then add the cooked meatballs.

Step 4

Simmer the sauce and meatballs gently for 30 minutes.

Step 5

Meanwhile, cook the pasta for 12 minutes, drain, then rinse with cold water to prevent it getting sticky.

Step 6

Once the sauce has cooked for 30 minutes, stir the pasta through and spoon it all into an ovenproof dish.

Step 7

Tear up the mozzarella and distribute it evenly over the top, then sprinkle over the Parmesan. Grind some more pepper on top.

Step 8

Bake for 20 minutes until the cheese is golden brown on top. Serve with basil leaves and chopped red chilli (if using).