Ultimate Meatballs and Pasta al Forno

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, when the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, pop another large saucepan on medium-high heat with the passata, red wine jus paste, half the Italian style herbs.

Stir in the sugar and water for the sauce (see pantry for both amounts) and half of the remaining garlic. Simmer for 5-6 mins.

Meanwhile, drain and tear the mozzarella. Pat dry with kitchen paper.

Halve the ciabatta and spread over the remaining garlic and Italian style herbs. Drizzle with the olive oil for the garlic bread (see pantry for amount).

Once the meatballs and pasta are cooked, stir them into the sauce along with half of the mozzarella.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then transfer to an ovenproof dish.

Top with three quarters of the Parmigiano Reggiano and the remaining mozzarella.

Pop the pasta bake on the top shelf of your oven and bake until golden, 10-12 mins.

Meanwhile, wash up the (now empty) baking tray. Pop the garlic bread onto it and set aside.

When 4 mins of baking time remain, sprinkle the remaining Parmigiano Reggiano onto the garlic bread. Bake on the middle shelf until golden, 3-4 mins.