Meatball Ratatouille Pasta Bake

1. 1 pack Cleaver’s Organic Beef Meatballs
2. 1 tbsp of olive oil
3. 1 brown onion, diced
4. 4 garlic cloves, finely chopped
5. 1 eggplant, 2 cm diced
6. 1 red capsicum, 2 cm diced
7. One zucchini, 2 cm diced
8. 2 tablespoons of rosemary, chopped
9. 2 tablespoons of thyme leaves, chopped
10. 250g of wholemeal pasta, spirals or penne
11. 140g tin of tomato paste
12. 800g tin crushed tomatoes
13. 2 tbsp of white sugar
14. 100g pack of baby spinach
15. 1 bunch of basil leaves, torn
16. 1/2 cup of parsley, chopped 
17. Salt and pepper to season 
18. 2 cups of grated cheese

• Preheat oven to 200°C.
• Bring a large pot of salted water to the boil.
• Add pasta to boiling water and cook as per packet instructions. 
• In a large frying pan, add 1 tbsp of olive oil and fry the meatballs for 3 to 4 minutes until brown. Remove the meatballs to a bowl with tongs, reserving the fat and oil in the pan.
• In the same pan, over medium heat, add onion and garlic and cook for 2 or 3 minutes until the onion has softened. Add the eggplant, capsicum, zucchini, rosemary and thyme and cook, stirring for five minutes until the vegetables are starting to soften. Season with salt and pepper.
• Add the tomato paste and cook, stirring for 1 minute then add the tin tomatoes and sugar and bring to a simmer. Add the meatballs back into the sauce and simmer for 10 minutes, stirring occasionally.
• Add the spinach, torn basil and chopped parsley and stir to combine. Remove from the heat.
• Pour the meatball Ratatouille mix into a large casserole dish and top with the grated cheese.
• Cook in the oven for 20 to 30 minutes or until the top is golden and bubbly.

Recipe and image by Tim Bone