MEATBALL BAKE RECIPES

Steps:

• Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls.
• Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.
• Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.
• Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.
• Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally
• Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal.
• Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
• Place meatballs in large microwave-safe bowl. Microwave on MEDIUM for 3 to 5 minutes or until meatballs are thawed.
• Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with meatballs. Add pasta sauce; toss to coat. Spoon and spread mixture in sprayed baking dish.
• Bake at 375°F. for 30 to 40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. Sprinkle with cheese; bake an additional 2 to 5 minutes or until cheese is melted. Let stand 10 minutes before serving.