Food 4 Life - Pasta and Meatball Bake

INGREDIENTS:

450g (1lb) lean minced beef 1 small onion, finely sliced 2 cloves garlic, crushed 3 x 5ml (3 tsp) green pesto seasoning 1 x 500g jar pasta sauce 150ml (¼ pt) boiling water 225g (9 oz) fresh egg ravioli 75g (3oz) cheddar cheese, grated

METHOD:
Temperature:  Gas mark 6, 200°C, 400°F

• Combine minced beef, onion, garlic, pesto and seasoning in a large bowl. Mix until thoroughly combined.

• Shape into 16 meatballs.

• Place pasta in a large ovenproof dish. Arrange meatballs over the pasta.

• Cover with the pasta sauce. Pour the boiling water carefully over the pasta, taking care not to wash the sauce off the meatballs.

• Top with the cheese and bake until golden and bubbling.

• Serve with a crisp salad.