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Meatball and mozzarella bake

Serves 4

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients
340g dried penne pasta
3 tbsp olive oil
12 M&S Italian meatballs
2 garlic cloves, crushed
Handful fresh basil leaves
190g jar Cook with M&S roasted red pepper paste
690g jar M&S Italian tomato passata
1 fresh mozzarella ball, drained and torn into chunks

Preheat the oven to 200°C/180°C fan/gas mark 6.

1. Bring a large saucepan of lightly salted water to the boil and cook the pasta for 8 minutes. Drain and set aside.

2. Heat the oil in a flameproof casserole over a medium heat. Drop the meatballs into the oil and fry for a few minutes, until golden brown all over.

3. Add the garlic and half of the basil leaves to the casserole and fry for 1 further minute.

4. Add the Cook with M&S roasted red pepper paste and the passata and bring to the boil.

5. Remove the casserole from the heat, stir in the cooked pasta and season.

6. Dot the mozzarella chunks over the top, drizzle with oil and scatter over the remaining basil leaves.

7. Place in the preheated oven for 5 minutes, until the cheese has melted. Serve.

https://www.marksandspencer.com/c/food-to-order/not-just-any-food/food-news/chris-baber