Traybake Meatball Marinara Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190°C fan / 210°C conventional / 410°F. Grate the courgette and carrots, mince the garlic and blend the bread into fine breadcrumbs.

Step 2

Combine the beef mince, egg, breadcrumbs, 1 tsp Italian herbs, garlic powder, salt and black pepper in a bowl. Mix until just combined, then roll into approximately 16 evenly sized meatballs.

Step 3

For extra flavour, lightly brown the meatballs in a frying pan for 2–3 minutes, turning to colour the outside. They do not need to cook through yet.

Step 4

Combine the passata, chicken stock, garlic, 1 tsp Italian herbs, grated courgette, grated carrots, salt and pepper in a large, deep ovenproof dish. Stir well.

Step 5

Arrange the meatballs in the sauce. Cover tightly with foil and bake for 20 minutes, or until the meatballs are cooked through. Check the centre of the largest meatball reaches 75°C.

Step 6

Meanwhile, cook the fusilli in boiling salted water according to the packet instructions, draining it 1–2 minutes before fully cooked. Drain well.

Step 7

Carefully remove the baking dish from the oven. Stir the fusilli into the sauce around the meatballs, then sprinkle over the mozzarella and Parmesan.

Step 8

Return the dish to the oven, uncovered, for 10–15 minutes, until the cheese is golden and bubbling. If the sauce looks too thick, stir in a small splash of hot stock before adding the cheese.

Step 9

Leave to rest for 5 minutes, divide evenly into four portions and serve.