High protein baked ziti with chicken meatballs

Add about 10 grams of oil to a pot with two lightly crushed garlic cloves, a little grated onion and a sprinkle of oregano and toast 30 to 45 seconds.

Pour in the canned tomatoes and simmer gently about an hour with the lid cracked.

Blend about 350 grams of chopped chicken breast in the food processor with finely diced bell pepper and red onion, about 1% salt, oregano, dried minced garlic and Aleppo pepper until it forms a seasoned mixture.

Heat a stainless steel pan over high heat with another 10 grams of oil, drop spoonfuls of the mixture straight in, brown hard on the first side until they release, then turn and finish cooking.

Blend the tomato sauce smooth and return it to the pot; cook the pasta.

Spread a couple of spoonfuls of sauce across the bottom of the baking dish, add the pasta, tuck in the meatballs, pour the rest of the sauce over and cover with the remaining block of mozzarella, finishing with oregano and Aleppo pepper.

Bake, switching on the broiler for the last minute or two to brown the cheese. Oven temperature and baking time are never stated.