Feed the family for less than a fiver...

Beat rising food bills with these great budget-friendly meals for all the family

MEATBALL PASTA BAKE

1 onion; 3 garlic cloves, crushed; 30g roasting herb kit; 500g beef mince; 400g whole wheat fusilli; 400g chopped tomatoes; 125g mozzarella From the store cupboard:

1tbsp vegetable oil; 3 garlic cloves; salt and pepper; 200ml water

METHOD:

1. Peel the onion – finely chop half of it and grate the other half. Pick the leaves from the herb mix and finely chop. In a large bowl mix the grated onion, a crushed garlic clove, half the chopped herbs, minced beef, and black pepper. When well combined, mould into roughly 20 small meatballs.

2. Heat a non-stick frying pan over a medium heat and, in batches, fry the meatballs so they are browned all over (they don’t need to be cooked through yet). Set aside on a plate.

3. In the same pan, heat 1tbsp vegetable oil and add the remaining onion. Sweat for five minutes until softened and then stir through the remaining crushed garlic and herbs.

4. Cook for a minute, add chopped tomatoes and 200ml water, then simmer for 10mins or until the sauce has thickened and reduced.

5. Meanwhile, cook the fusilli for five minutes in boiling water (keeping it very al dente as it will cook further in the oven).

6. Preheat the oven to 200ºC/fan 180ºC/ gas 6. Stir meatballs into the sauce, adding a splash of pasta water if it’s too thick and bring back up to a simmer. Drain the pasta and tip into an ovenproof dish, pour over the sauce and meatballs and mix. Tear up mozzarella and scatter over the top.

7. Bake in the oven for 15-20mins – until the cheese is melted, golden and the sauce is bubbling.