Meatball Pasta Bake
500 gram (1lb 2 ounce) extra lean beef mince
1 tablespoons oil
1 onion, chopped
1 red pepper, chopped
150 millilitre (¼ pint) water
400 gram tin chopped tomatoes
2 tablespoons tomato puree
200 gram (7 ounce) pasta, cooked and drained
75 gram (3 ounce) Cheddar cheese, grated
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Season the beef mince with salt and pepper, then form into 16 equal sized meatballs. Heat the oil in a pan, fry the meatballs for 4-5 minutes until browned. Add the onion and pepper and fry for 3-4 minutes until softened. Mix the sachet contents with the water and add to the pan with the tomatoes, tomato purée and pasta. Bring to the boil.
- 3 Transfer into an ovenproof dish and top with the cheese. Cook in the oven for 25 minutes, until the cheese has turned golden brown.
- 4 Serve with garlic bread.