Preheat and Prepare: Preheat your oven’s broiler (grill) to high.

Cook Meatballs: In a large oven-safe skillet or pan, heat the sunflower oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Sauté Vegetables: In the same pan, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until softened.

Combine Ingredients: Return the meatballs to the pan. Stir in the chopped tomatoes, chili flakes (if using), sweet smoked paprika, vegetable stock, and tomato paste. Mix well to combine.

Add Pasta: Add the uncooked pasta to the pan, ensuring it’s submerged in the sauce. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender. If the sauce becomes too thick, add a splash of water to loosen it.

Add Cheese and Broil: Once the pasta is cooked, sprinkle the shredded mozzarella evenly over the top. Place the pan under the preheated broiler for about 5 minutes, or until the cheese is melted and bubbly with a slight golden hue.

Serve: Carefully remove the pan from the oven. Let it sit for a couple of minutes before serving. Enjoy your hearty Meatball Pasta Bake!