If you love a cheesy pasta bake! Then Napolina have you covered with this delicious Molten Meatball Marinara & Mozzarella Bake. Dig in!For more delicious recipes check out our channel @CookingwithNapolina Serves: 4Prep Time: 15 minsCook Time: 60 minsIngredients:2 tbsp Napolina Extra Virgin Olive Oil2 cans Napolina Chopped Tomatoes600ml Beef Stock1 tbsp Napolina Tomato Puree2 tsp Oregano1 tsp Fresh Basil1 tsp Cracked Black Pepper2 tsp Sea Salt Flakes1 tsp Dried Parsley1 Medium Onion, finely chopped4 Cloves Garlic, finely chopped150ml White Wine24 Beef Meatballs500g Napolina Penne Pasta150g Grated Mozzarella Cheese150g Grated Cheddar CheesePreparations1. In a blender add the Napolina Chopped Tomatoes, Napolina Tomato puree, oregano, fresh basil, cracked black pepper, sea salt flakes, parsley, white wine and beef stock and blend until smooth then set aside2. In a large frying pan add the Napolina Extra Virgin Olive Oil followed by the onion and garlic and sweat on a medium heat for 5 minutes.3. Add the meatballs and brown them off for a further 2 mins then decant into a large casserole dish.4. Add the dry Napolina Penne Pasta to the casserole dish.5. Pour over the sauce and mix together well then top with the cheddar, parmesan and mozzarella cheese.6. Cover with tin foil then bake in the oven for 45 mins at 200C until the pasta is cooked through and the cheese is golden brown on top.7. Remove from the oven and leave to stand for 10 mins before serving and serve with garlic bread and salad.