1Preheat oven to moderate, 180 C.
2In a large bowl, combine mince, breadcrumbs, onion, basil, lemon zest and juice. Season to taste. Roll tablespoons of mixture into balls.
3In a large frying pan, heat oil on high. Fry meatballs 3 to 4 mins, turning, until browned all over. Stir in tomatoes, stock, paste and garlic. Bring to boil. Simmer for about 4 to 5 mins, until sauce thickens slightly.
4Meanwhile, cook pasta following packet instructions. Drain well. Return to pan with sauce and meatball mixture.
5Spoon into a 4-litre casserole dish. Sprinkle over combined cheeses.
6Bake 25 to 30 mins until golden and bubbling. Sprinkle with extra basil to serve. Accompany with a salad, if you like.
Photo: Bauers/John Paul Urizar