Annabel's Mighty Meatball Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and grate the apple[s], discarding the core[s]

Strip the thyme leaves from their stems and chop them finely

Grate the Italian hard cheese 

Add the grated apple, chopped thyme leaves, grated cheese, panko breadcrumbs and beef mince to a large bowl with a generous pinch of salt and mix very thoroughly until fully combined

Divide the mixture into 12 [24] and shape them into meatballs

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium-low heat 

Once hot, add the meatballs and cook for 3-4 min or until browned on all sides

Meanwhile, peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic 

Once browned, transfer the meatballs to a plate and set aside until later 

Return the pan to a medium heat 

Once hot, add the chopped onion with a pinch of salt and cook for 5 min or until softened

Once softened, add the chopped garlic and cook for 1 min further 

Meanwhile, boil a kettle

Add the tricoloured pasta twists to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta twists for 8-10 min or until cooked with a slight bite

Once cooked, drain the pasta twists, reserving a cup of the starchy pasta water

Once the onion has softened, add the chopped tomatoes, sun-dried tomato pesto and a generous pinch of sugar to the pan

Season with a generous pinch of salt and pepper and add the browned meatballs

Reduce the heat to medium-low and cook, covered, for 10-12 min or until the sauce has thickened and the meatballs are cooked through

Meanwhile, chop the basil finely, including the stalks

Grate the cheddar cheese

Once the meatballs are done, add the chopped basil, drained pasta twists and a splash of the starchy pasta water to the pan

Give everything a good old mix up, then transfer the mixture to an ovenproof dish

Top with the grated cheese