INGREDIENTS

• 2 Packs of Simply Better Irish Angus Sea Salt & Herb Beef Meatballs
• 1 Pack of Simply Better Italian Bronze Die Rigatoni Pasta Di Gragnano P.G.I.
• 2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce
• 1 Tub Simply Better Italian Buffalo Mozzarella, drained and sliced
• 20g Simply Better 30 Month Matured Parmigiano Reggiano, grated
• 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
• 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• Lightly Dressed Mixed Salad, to serve

DIRECTIONS

1. Preheat the oven to 180°C (350°F/ Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the pasta return to the boil and allow to cook for 8-10 minutes. Remove from the heat and drain the pasta in a colander.
3. Heat 1 tablespoon of the oil in a large frying pan over a high heat and fry the meatballs for 5-6 minutes until browned on all sides. Add the jars of pasta sauce and the drained pasta and mix well.
4. To assemble, pour the meatball and pasta mix into an ovenproof baking dish and top with the sliced mozzarella and grated Parmesan. Drizzle with the basil pesto before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.
5. Serve straight to the table with the mixed salad.