Pork and fennel meatball pasta bake

Ingredients

• 250 gram pork mince
• 1 teaspoon toasted fennel seeds, roughly crushed
• 1/2 teaspoon chilli flakes
• grated zest of 1 lemon
• 1 tablespoon olive oil
• 2 red capsicums, seeded, chopped
• 1 red onion, thinly sliced
• 2 x 400g cans diced tomatoes
• 1/2 cup pitted Kalamata olives
• 2 tablespoon red wine vinegar
• 2 teaspoon caster sugar
• 375 gram penne pasta, cooked according to packet instructions
• 1 cup parsley leaves, chopped
• 200 gram reduced-fat ricotta
• 1/2 cup reduced-fat tasty cheese, grated
• baby rocket leaves to serve