Smoky Meatball Pasta Bake

Preheat the oven to 200°c (180 fan/ Gas 6). Place the meatballs in a roasting tray and drizzle with 1 tablespoon of olive oil. Bake in the oven for 15 minutes.
2 tablespoon Olive Oil, 24 Beef Meatballs
Meanwhile cook the pasta according to packet instructions, drain and set aside.
250 g Pasta
Heat the remaining tablespoon of olive oil in a frying pan and cook the garlic and chorizo for 2-3 minutes on medium heat.
3 Garlic Cloves, 100 g Chorizo
Stir in the passata, stock, tomato puree, smoked paprika, sugar, salt and pepper, and simmer for 5-6 minutes.
200 g Passata, 200 ml Beef Stock, 1 tablespoon Tomato Puree, 1 teaspoon Smoked Paprika, 1 teaspoon Sugar, 1 teaspoon Salt, ¼ teaspoon Black Pepper
Stir in the cooked pasta and meatballs. Mix carefully to prevent the meatballs from breaking up.
Pour into a large baking dish and top with the sliced mozzarella and grated cheddar. Bake in the oven for 10-12 minutes until golden and bubbling. Garnish with parsley before serving.
200 g Buffalo Mozzarella, 30 g Extra Mature Cheddar, 1 tablespoon Parsley