A sauce mix with oregano and basil for a fantastic meatball pasta bake.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
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.
Transfer into an ovenproof dish and top with the cheese. Cook in the oven for 25 minutes, until the cheese has turned golden brown.
Serve with garlic bread.