Step 1

In a large grill proof, deep frying pan (a saute pan) heat the sunflower oil over a medium heat.

Step 2

Add the meatballs and pan fry for about 5 minutes until starting to colour all over.

Step 3

Add the chopped onion, garlic and mushrooms and fry for a further 5 minutes until the vegetables are starting to soften and the meatballs are browned all over.

Step 4

Add the tomatoes, chilli, paprika, vegetable stock, tomato puree, dry pasta and plenty of salt and pepper. Give everything a good stir, put the lid on, reduce the heat to low and cook for 15-20 minutes, stirring regularly, until the pasta is cooked through and the liquid is absorbed.

Step 5

Preheat your grill to medium. Sprinkle the cheese over the top of the pasta and pop under the grill to melt the cheese - about 5 minutes.