Meatball Mac and Cheese

The ultimate comfort food and the perfect dish for getting ahead and reheating in the oven when needed. A delicious family meal that is equally indulgent for a special occasion. Want to save time? Use ready-prepared meatballs for a speedy option.

Serves 6
Preparation time: 15 minutes
Cooking time: 35 minutes

350g macaroni or other pasta shape
250g mozzarella cheese, grated

For the meatballs:

500g pork mince
½ tsp fennel seeds
Pinch of smoked paprika
Salt and black pepper
Olive oil for drizzling

For the tomato sauce:

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tbsp tomato puree
900ml passata
1 tsp caster sugar
Salt and black pepper

1   Heat oven to 200C/180C fan/gas mark 6.

2   Place the pork mince in a bowl with the fennel seeds and paprika, and season with a little salt and pepper. Mix to combine then divide and shape the mixture into walnut-sized meatballs.

3   Place the meatballs on a greased baking tray and drizzle with a little olive oil. Bake in the oven for 10-15 minutes until lightly golden. Turn halfway through cooking.

4   To make the sauce, heat the olive oil in a large shallow casserole dish and sauté the onion and garlic for 2-3 minutes. Add the tomato puree, passata, sugar and season with salt and black pepper. Simmer gently for 10 minutes.

5   Meanwhile, cook the pasta in a pan of boiling water according to packet instructions, then drain, reserving some water. Tip the pasta into the tomato sauce with the meatballs. Add a little of the reserved water to thin the sauce if needed. Scatter over the cheese and place the casserole dish back in the oven for 15-20 minutes, until the cheese has melted and the sauce is bubbling.