Meatball pasta bake

Ingredients

• 1 400g tin of chopped tomato
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp oregano, chopped
• 1 tbsp of red pesto
• 250g of broccoli, chopped into even florets
• 80g of cheddar, grated
• 20g of Parmesan, grated
• 1 tsp butter, for greasing
• 4 tbsp of olive oil
• 1 pinch of salt
• 400g of pork mince
• 4 slices of white bread, broken up
• 1 egg
• 1 tbsp of parsley, chopped
• 1/2 tsp garlic, chopped
• 1 tbsp of barbecue sauce
• 1 pinch of salt
• 1 pinch of pepper
• 250g of penne pasta
• 1 pinch of salt

Instructions

1. Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
2. Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
3. Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
4. Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
5. Mix all the meatball ingredients together with a large spoon. Shape into small balls
6. Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
7. Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
8. Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
9. Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4’s of the Parmesan and cheddar
10. Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
11. Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately