Meatball Pasta Bake

Instructions

1. 1

   Heat the oven to 400°F/200°C. Finely chop the onion, mince the garlic and grate the mozzarella. Bring the water to a boil in a large pot, add 1 teaspoon salt and cook the penne for 2 minutes less than the package instructions. Drain.

2. 2

   Meanwhile, lightly beat the egg in a bowl. Add the beef, breadcrumbs, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Mix gently just until combined, then shape into 20 meatballs.

3. 3

   Heat the olive oil in a large, deep ovenproof sauté pan over medium-high heat. Add the meatballs in a single layer and brown for 7–8 minutes, turning gently. Transfer to a plate; they will finish cooking in the oven.

4. 4

   Reduce the heat to medium. Add the onion to the same pan and cook for 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Stir in the crushed tomatoes, oregano, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Simmer for 5 minutes.

5. 5

   Stir the drained pasta into the sauce, then nestle in the meatballs and add any juices from the plate. Scatter over the mozzarella. Bake uncovered for 20–25 minutes, until the sauce is bubbling, the cheese is golden and the meatballs are cooked through, 160°F/71°C.