Dinner

Puttanesca Meatball Bake Recipe

BySophie Carsel November 22, 2025November 22, 2025

Introduction

Puttanesca meatball bake is a hearty and flavorful dish combining savory meatballs with a rich tomato sauce bursting with olives, capers, and anchovies. This comforting bake is perfect for a family dinner and comes together easily with ready-made meatballs and simple ingredients.

A white plate with a blue rim holds a single layer of penne pasta mixed with tomato sauce, small brown meatballs, black olives, and some green capers. The sauce lightly coats the pasta, giving it a shiny red color, while the meatballs have a browned and slightly textured surface. The black olives and green capers are scattered evenly, contrasting with the red and brown colors. A silver fork and knife rest on the right side of the plate, with the fork closer to the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and gently fry the meatballs until browned all over. Transfer them to a baking dish.
Step 2: Add the garlic and chilli flakes (if using) to the leftover oil in the pan. Cook briefly, then add the chopped anchovies (if using) and fry until they almost melt.
Step 3: Stir in the grated courgettes and cook until any released liquid has evaporated.
Step 4: Add the capers, olives, and passata. Bring to a simmer, then return the meatballs to the pan and cook for 5 more minutes. Season if needed.
Step 5: Meanwhile, cook the pasta according to the package instructions. Drain well and place in an ovenproof dish about 25cm wide.
Step 6: Pour the meatball sauce over the pasta and stir gently to combine, then level the surface. Sprinkle the grated parmesan on top.
Step 7: Bake in the oven for 30 minutes, until the top is lightly browned and the sauce is bubbling. Let rest for 5 minutes before serving.

Tips & Variations

Use spicy Italian-style meatballs for an extra kick.
If you prefer, swap penne for rigatoni or fusilli for a different pasta texture.
Omit anchovies for a milder flavor, or substitute with a splash of soy sauce to maintain umami.
Add fresh basil or parsley on top before serving for a bright finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until hot throughout. This bake also freezes well—defrost overnight in the fridge before reheating.

How to Serve

A white plate with a thin blue rim holds one layer of penne pasta mixed with tomato sauce, small round meatballs, black olives, and green capers evenly spread. The pasta is orange-red with sauce coating all pieces, while the meatballs are brown and chunky, contrasting with the smooth olives and tiny green capers. A silver fork and knife rest on the right edge of the plate, placed diagonally on the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without anchovies?

Yes, you can omit anchovies if you prefer. While anchovies add depth and umami, leaving them out won’t ruin the dish. You might add a splash of soy sauce or extra capers to boost flavor.

What type of pasta works best for this bake?

Penne is ideal because its shape holds the sauce well, but you can also use rigatoni, fusilli, or any other short pasta you like. Just be sure to cook it al dente before baking.