2 tsp Sunflower oil

340 g (12 oz) Meatballs

1 Onion, peeled and chopped

3 Cloves garlic, peeled and chopped

300 g (11 oz) Mushrooms, sliced

400 g (14.5 oz) Tinned chopped tomatoes

1/2 tsp Chilli flakes

2 tsp Sweet smoked paprika

750 ml (3.25 cups) Vegetable stock

4 tbsp Tomato puree

250 g (9 oz) Pasta (penne, fusilli, or rigatoni)

150 g (5 oz) Mozzarella, grated

Sea salt and freshly ground black pepper, to taste

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Heat the sunflower oil in a large deep frying pan or sauté pan over medium heat.
Add the meatballs and cook for about 5 minutes, turning occasionally, until browned on all sides.
Add the onion, garlic, and sliced mushrooms. Cook for another 5 minutes until the vegetables soften.
Pour in the chopped tomatoes, add the chilli flakes, smoked paprika, vegetable stock, tomato puree, and pasta. Season with salt and pepper and stir well.
Cover with a lid, reduce the heat to low, and cook for 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Add a splash of water if it becomes too dry.
Preheat the grill to medium heat. Sprinkle mozzarella evenly over the top of the pasta.
Grill for 5 minutes, or until the cheese is melted and bubbling.
Serve hot straight from the pan with salad or garlic bread on the side.

Use homemade or store-bought meatballs.

Try different cheeses like cheddar or parmesan for extra flavour.

Add spinach, courgettes, or bell peppers for more vegetables.

Make it spicier by increasing the chilli flakes or adding hot sauce.

To prepare ahead, assemble up to the cheese step and grill before serving.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Add a splash of water when reheating to keep the sauce smooth.