Place mince, 1/2 cup (60 g) of the parmesan, the garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls.
Preheat the oven to 200°C / 180°C fan-forced.
Heat half the oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Remove from the pan and set aside.
Heat remaining oil in same pan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes or until mixture reduces slightly. Return meatballs to pan. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water until just tender, following the packet directions. Drain and return to the pan.
Add sauce and remaining parmesan to pasta and toss to combine. Transfer into a large baking dish and sprinkle over Perfect Bakes cheese. Bake for 20 minutes or until the cheese is melted and golden.
Tips & Hints:
Pork and veal mince is available at major supermarkets or local butchers. Some supermarkets label as pork and beef mince.
For make-ahead meatballs, you can make the meatballs up to the end of step 2 and freeze them layered between baking paper in an airtight container. Store them for up to 2 months. Defrost in the fridge overnight and continue recipe from step 3.
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In partnership and featuring recipes from Perfect Italiano.