Meatball Pasta Bake by Taming Twins

Ingredients

• 340g (12oz) Meatballs, ready-made
• 1 Onion, peeled and chopped
• 300g (11oz) Mushrooms, sliced
• 250g (9oz) Dried pasta
• 150g (5oz) Mozzarella, grated
• 3 cloves Garlic, peeled and minced
• 400g (14.5oz) Tinned chopped tomatoes
• 750ml (3.25 cups) Vegetable stock
• 4 tbsp Tomato puree
• 2 tsp Sunflower oil
• 1/2 tsp Chilli flakes
• 2 tsp Sweet smoked paprika
• To taste Sea salt
• To taste Freshly ground black pepper

Instructions

1. Heat the sunflower oil in a large grill-proof, deep frying pan or sauté pan over medium heat until shimmering.
2. Add the ready-made meatballs to the hot oil and pan-fry for about 5 minutes, turning occasionally, until they are browned on all sides and starting to color.
3. Stir in the chopped onion, minced garlic, and sliced mushrooms. Continue to fry for another 5 minutes, stirring occasionally, until the vegetables begin to soften and the meatballs are well browned.
4. Pour in the tinned chopped tomatoes, vegetable stock, and tomato puree. Add the chilli flakes, sweet smoked paprika, dried pasta, and a generous amount of sea salt and freshly ground black pepper. Stir all ingredients thoroughly to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for 15-20 minutes, stirring regularly every few minutes to prevent sticking, until the pasta is cooked through and tender to the bite, and most of the liquid has been absorbed into a rich sauce. If the sauce becomes too dry before the pasta is cooked, add a splash of water and continue to cook.
6. While the pasta is simmering, preheat your grill to medium heat. Once the pasta is cooked, remove the lid and sprinkle the grated mozzarella evenly over the top of the pasta and meatballs.
7. Carefully transfer the pan under the preheated grill. Grill for approximately 5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning. Serve immediately.