Description
A flavorful and hearty Puttanesca meatball bake combining tender meatballs, tangy capers, olives, and courgettes in a rich tomato sauce baked with pasta and topped with Parmesan cheese for a deliciously comforting meal.
Ingredients
Scale
Meatballs and Sauce
- 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
Pasta and Topping
- 300g penne (or other pasta shapes)
- 2 tbsp grated parmesan
Instructions
- Prepare and Brown Meatballs: Heat the oven to 180C/160C fan/gas 4. Warm the olive oil in a frying pan over medium heat, then add the ready-made meatballs. Gently fry them until browned all over, ensuring a nice crust forms. Once browned, transfer the meatballs to a baking dish.
- Sauté Aromatics and Anchovies: In the leftover oil in the same frying pan, add the finely sliced garlic and a pinch of dried chilli flakes if using. Cook briefly until aromatic. Add the chopped anchovies if using and fry until they almost dissolve into the oil, creating a flavorful base.
- Cook Courgettes: Add the coarsely grated courgettes to the pan. Cook them down until any moisture evaporates, allowing the vegetables to soften and concentrate their flavor without becoming watery.
- Add Capers, Olives, and Passata: Stir in the roughly chopped capers and halved black olives. Pour in the passata and bring the sauce to a gentle simmer to meld the ingredients together.
- Simmer with Meatballs: Return the browned meatballs to the sauce and let them cook for an additional 5 minutes, allowing flavors to develop further. Season with salt and pepper if needed.
- Cook Pasta: While the sauce simmers, cook the penne according to pack instructions until al dente. Drain the pasta well to avoid excess water diluting the final dish.
- Combine and Bake: Transfer the cooked pasta to an ovenproof baking dish approximately 25cm wide. Spoon the meatball and sauce mixture over the pasta and stir gently to combine, then level the surface.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese evenly over the top. Place the dish in the oven and bake for 30 minutes, or until the top is lightly browned and the sauce is bubbling invitingly.
- Rest and Serve: Remove from the oven and allow the bake to rest for 5 minutes. This helps the sauce thicken slightly before serving.
Notes
- You can omit anchovies and chilli flakes for a milder flavor.
- For a vegetarian version, substitute meatballs with plant-based alternatives and omit anchovies.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Allowing the bake to rest after cooking enhances the flavors and texture.
- Leftovers can be refrigerated and reheated the next day, making a convenient meal prep option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Puttanesca, meatballs, pasta bake, Italian, capers, olives, courgettes, Parmesan, oven-baked
