Meatball Pasta Bake

To begin, mix Galbani Parmigiano Reggiano with 1 crushed garlic clove, grated onion, beef mince, breadcrumbs, milk, and parsley in a large bowl. Season this mixture with salt and pepper. Now, squash the mixture together with your hands until combined, before moulding this into small balls with damp hands.

Next, heat up 2 tbsp of olive oil in a frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches until the meatballs are just browned on the outside. Set these aside on a plate for later.

Heat up the remaining 1 tbsp of olive oil in the pan and sauté the chopped onion until softened. Next, add the remaining garlic and fry for another minute. Pop in the chopped tomatoes and simmer for 10 mins until the sauce has thickened and the tomatoes have broken down. Season well with salt and pepper.

Meanwhile, parboil the pasta (cook for 5 mins less than the pack instructions state), and heat the oven to 200°C/gas 6.

Stir the meatballs into the tomato sauce. Add a splash of water if the sauce is too thick, and bring to a simmer.

Finally, drain the pasta and pour this into an oven dish. Pour over the meatballs and sauce, mixing these in well. Stir in Galbani Mozzarella Cucina, ensuring to scatter some on top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.