Puttanesca Meatball Bake Recipe
Introduction
This Puttanesca meatball bake is a hearty and flavorful dish that combines tender meatballs with a zesty olive and caper sauce. Perfect for a comforting weeknight dinner, it brings classic Italian flavors together in a baked pasta casserole that’s sure to delight the whole family.
Ingredients
- 1 tbsp olive oil
- 24 ready-made meatballs
- 2 garlic cloves, finely sliced
- Pinch dried chilli flakes (optional)
- 2 anchovies, chopped (optional)
- 2 small courgettes (about 250g), coarsely grated
- 2 tbsp capers, rinsed, drained and roughly chopped
- 70g pitted black olives, halved
- 500ml passata
- 300g penne (or other pasta shapes)
- 2 tbsp grated parmesan
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Heat the olive oil in a frying pan over medium heat and gently fry the meatballs until browned all over. Transfer the browned meatballs to a baking dish.
- Step 2: In the same pan with the leftover oil, add the sliced garlic and dried chilli flakes if using. Cook briefly, then add the chopped anchovies if using. Fry until the anchovies almost melt into the oil.
- Step 3: Add the grated courgettes to the pan and cook until the liquid they release has evaporated. Stir in the chopped capers, halved olives, and passata. Bring the sauce to a simmer.
- Step 4: Return the meatballs to the pan with the sauce and cook together for 5 minutes. Taste and season if necessary.
- Step 5: Meanwhile, cook the pasta according to the package instructions until al dente. Drain thoroughly and place the pasta in an ovenproof baking dish about 25cm wide.
- Step 6: Pour the meatball and sauce mixture over the pasta, stirring gently to combine. Level the surface as much as possible, then sprinkle the grated parmesan evenly on top.
- Step 7: Bake in the preheated oven for 30 minutes until the top is lightly browned and the sauce is bubbling. Remove from the oven and let rest for 5 minutes before serving.
Tips & Variations
- For a spicier kick, increase the dried chilli flakes or add fresh chopped chili when frying the garlic.
- If you prefer a vegetarian option, omit the meatballs and anchovies and add more olives and capers.
- Use fresh pasta for a quicker cooking time and softer texture.
- Sprinkle fresh basil or parsley over the dish before serving for added freshness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish without anchovies?
Yes, anchovies add depth and umami, but you can omit them if you prefer. The dish will still be flavorful thanks to the olives, capers, and garlic.
What type of pasta works best for this bake?
Penne is ideal because its shape holds the sauce well, but you can use other short pasta shapes like rigatoni, fusilli, or farfalle.
Print
Puttanesca Meatball Bake Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
A hearty and flavorful Puttanesca meatball bake combining tender meatballs, vibrant pasata sauce infused with garlic, anchovies, capers, olives, and coarsely grated courgettes, layered over perfectly cooked penne pasta and topped with golden parmesan, baked to bubbly perfection.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 24 ready-made meatballs
- 2 garlic cloves, finely sliced
- Pinch dried chilli flakes (optional)
- 2 anchovies, chopped (optional)
- 2 small courgettes (about 250g), coarsely grated
- 2 tbsp capers, rinsed, drained and roughly chopped
- 70g pitted black olives, halved
- 500ml passata
- 300g penne (or other pasta shapes)
- 2 tbsp grated parmesan
Instructions
- Prepare and brown the meatballs: Heat oven to 180C/160C fan/gas 4. In a frying pan, heat 1 tbsp olive oil and gently fry 24 ready-made meatballs until browned all over. Once browned, transfer the meatballs to an ovenproof dish.
- Sauté aromatics and anchovies: Add 2 finely sliced garlic cloves and a pinch of dried chilli flakes (if using) to the leftover oil in the pan. Add 2 chopped anchovies (if using) and cook briefly until the anchovies almost melt and the mixture is fragrant.
- Cook the courgettes: Add 2 coarsely grated small courgettes (about 250g) to the pan and cook until any liquid has evaporated, stirring occasionally.
- Add capers, olives, and passata: Stir in 2 tablespoons rinsed and chopped capers, 70g halved pitted black olives, and 500ml passata. Bring the mixture to a simmer.
- Combine meatballs with sauce: Return the browned meatballs to the pan with the sauce and cook together for 5 minutes. Season to taste if necessary.
- Cook the pasta: Meanwhile, cook 300g penne or preferred pasta according to package instructions until al dente, then drain well.
- Assemble the bake: Place the cooked pasta in an ovenproof baking dish approximately 25cm wide. Spoon the meatball and sauce mixture over the pasta, stirring to combine evenly and leveling the surface.
- Add parmesan and bake: Sprinkle 2 tbsp grated parmesan over the top and bake in the preheated oven for 30 minutes, or until the top is slightly browned and the sauce is bubbling.
- Rest and serve: Remove from the oven and let the bake rest for 5 minutes before serving to allow the flavors to settle and the dish to cool slightly.
Notes
- Optional ingredients like anchovies and dried chilli flakes add depth and heat but can be omitted if preferred.
- Using ready-made meatballs expedites preparation without sacrificing flavor.
- Courgettes add moisture and texture; make sure their liquid fully evaporates for a richer sauce.
- The dish can be prepared ahead up to assembly and refrigerated before baking.
- For a vegetarian version, omit meatballs and anchovies and add extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Puttanesca, Meatball bake, Pasta bake, Italian meatballs, Capers, Olives, Parmesan, Easy dinner
