MEAL MATHS - MEATBALL RIGATONI BAKE

Ready in 45 minutes | Serves 4

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1. Preheat the oven to 200ºC, gas mark 6. Squeeze the sausages out of their skins and roll the meat into 16-18 little balls.

2. Warm a little olive oil in a large frying pan over a high heat, add the meatballs and cook through until no pink meat remains. Stir through the tomato sauce and set aside.

3. Cook the pasta for 5 minutes in salted, boiling water, drain, then tip into the tomatoey meatballs and mix to combine.

4. Tip 1/2 the pasta into an ovenproof dish, tear over 1/2 the mozzarella, then repeat. Bake for 20-25 minutes, until golden and bubbling.