Wagyu meatball bake with penne & tomato sauce

Preheat the oven to 200ºC, gas mark 6. Toss the meatballs with a little oil in a baking dish. Roast for 15 minutes, then drain off most of the fat.

Meanwhile, boil 250g penne for 2 minutes in salted water, then drain, reserving a cup of pasta water. Tip the penne and the cherry tomato sauce in with the meatballs, add about 3 tbsp pasta water and stir.

Tear over the mozzarella balls from the salad, then season and return to the oven for 10 minutes, until the cheese is melted and the meatballs are cooked and hot throughout with no pink meat and juices that run clear. Halve the salad tomatoes, then toss with the leaves and the dressing to serve.