Meatball Rigatoni Pasta Bake

For the tomato sauce, chop an onion, 2 cloves of garlic and a red pepper. Heat 2 tablespoons of olive oil in a pan and lightly fry the chopped vegetables for 10 minutes until softened. Add 2 cans of chopped tomatoes, some chopped basil leaves and season with salt and pepper before simmering over a low heat for 30 minutes.

For the tomato sauce, chop an onion, 2 cloves of garlic and a red pepper. Heat 2 tablespoons of olive oil in a pan and lightly fry the chopped vegetables for 10 minutes until softened. Add 2 cans of chopped tomatoes, some chopped basil leaves and season with salt and pepper before simmering over a low heat for 30 minutes.

Shape the mixture roughly into the size and shape of golf balls, and roll each meatball lightly in flour. Heat the remaining olive oil in a frying pan and add the meatballs, frying over a medium heat for 5-7 minutes or until browned whilst carefully turning. Remove from the pan and rest on kitchen paper.

Preheat the oven to 200°C. Cook 500g Rigatoni in boiling, salted water until al dente. Drain, return to the pan then add the tomato sauce mixture, stirring well. 

Add the meatballs to the pasta and sauce and mix. Tip into an oven proof dish and lay the mozzarella across the top, followed by grated Parmesan.

Bake for 25 minutes or until golden.