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
Scale
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
