Roasted pepper and meatball pasta bake

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Cook the pasta according to the pack instructions until al dente. Drain well.
2. Meanwhile, heat the oil in a frying pan until hot, then fry the meatballs for 4-5 minutes over a medium heat, turning occasionally, until browned all over. Remove from the pan and set aside. 3. Reduce the heat to low and fry the garlic for 1 minute. Pour in the red wine, bubble for 1 minute, then add the tinned tomatoes and 50ml water. Bring to the boil, then simmer for 10 minutes until reduced and thickened. Season to taste, adding a little sugar if necessary.
3. Stir through the peperonata. Mix in the drained, cooked pasta and the meatballs, then transfer to a small ovenproof baking dish.
4. Scatter over the mozzarella and bake in the oven for 10-15 minutes until bubbling. Scatter with basil leaves, then serve.