Sauce

1. Roughly chop up red bell peppers, tomatoes and garlic cloves and place in a baking tray.  Sprinkle with olive oil, salt, pepper and Italian herbs.  Add a splash of red wine and toss until everything is evenly coated.   Place in the oven and cook for 1 hour at 450F/220C.
2. When finished roasting, puree the red pepper and tomato mixture using a blender or food processor until smooth.  Transfer to a medium-large saucepan and cook on medium heat until bubbly.

Meatballs

1. In a large mixing bowl, add together all ingredients and thoroughly combine.  Using your hands, shape the mixture into balls 1 in/2 cm in diameter. (I like my meatballs to taste like meat so I add just enough egg and breadcrumbs to keep the mixture together.  If you don’t feel the same way, feel free to add more egg and breadcrumbs.)
2. Add a tablespoon or two to a saute or frying pan over medium-high heat.  Add meatballs and cook until seared and browned on all sides. Remove from pan and set aside.
3. When the red pepper and tomato sauce is bubbly, add the browned meatballs, cover with a lid and let cook in the sauce for 5-6 minutes or until cooked through.

Pasta Bake

1. Cook the pasta until al dente, drain thoroughly.  Add to sauce mixture with meatballs and gently fold it all together.  Transfer pasta mixture to a baking tray, top with your favorite shredded cheese and bake in the oven at 450F/220C for 15-20 minutes or until cheese is melted and brown and the pasta has soaked up some of the sauce.