For the Meatballs:

1. Preheat the oven to 200°C (180°C fan), 400°F, or Gas Mark 6.
2. Combine all ingredients for the meatballs in a bowl.
3. Lightly spray your hands with oil and form the mixture into 16 equal-sized meatballs.
4. Place the meatballs on a tray lined with parchment paper.
5. Bake in the oven for 10 minutes and set aside.

For the Pasta Bake:

1. Spray a frying pan with olive oil spray. Add the diced onion, garlic, celery, and carrot. Fry for 6-8 minutes until softened.
2. Sprinkle in the Herbes de Provence (or Italian seasoning). Add the tomato puree and stir until combined.
3. Add the plum tomatoes, breaking them up with the back of a wooden spoon. Stir in passata, maple syrup, and chicken stock. Bring to a boil, then reduce heat and simmer.
4. Add the meatballs to the sauce and simmer for 10-12 minutes until the sauce is rich and thick.
5. Preheat the oven to 200°C (180°C fan), 400°F, or Gas Mark 6.
6. Cook pasta in boiling salted water until al dente, then drain.
7. In a large baking dish, combine the cooked pasta and meatball sauce mixture.
8. Sprinkle mozzarella and cheddar over the top and bake for 25-30 minutes until the cheese is golden and melted.