Puttanesca Meatball Bake Recipe
Introduction
This Puttanesca meatball bake combines the rich flavors of Italian cuisine in a comforting, easy-to-make dish. Juicy meatballs simmer in a tangy tomato sauce with olives, capers, and a hint of garlic, then baked with tender pasta and topped with parmesan for a golden finish.
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: Heat the oven to 180°C (160°C fan)/gas mark 4. Warm the olive oil in a frying pan over medium heat, then gently fry the meatballs until browned all over. Transfer them to an ovenproof dish.
- Step 2: Add the garlic and chilli flakes to the remaining oil in the pan and cook briefly. Stir in the chopped anchovies and cook until they almost melt.
- Step 3: Add the grated courgettes and cook until the liquid they release has evaporated. Stir in the capers, olives, and passata, then bring the sauce to a simmer.
- Step 4: Return the meatballs to the pan and cook in the sauce for 5 minutes. Season to taste if needed.
- Step 5: Meanwhile, cook the pasta according to the package instructions. Drain well and place in the ovenproof dish with the meatballs and sauce.
- Step 6: Stir the pasta and meatball mixture together evenly and smooth the surface. Sprinkle the grated parmesan over the top.
- Step 7: Bake in the oven for 30 minutes, until the top is lightly browned and the sauce is bubbling. Allow to rest for 5 minutes before serving.
Tips & Variations
- For extra depth, add a splash of red wine to the sauce during simmering.
- Use fresh homemade meatballs if you prefer; just adjust cooking time accordingly.
- Feel free to swap penne for rigatoni, fusilli, or other sturdy pasta shapes.
- If you’re avoiding anchovies, increase the capers to maintain the salty, savory flavor.
- Add fresh basil or parsley on top before serving for a bright, fresh note.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven at 160°C until warmed through. This dish does not freeze well due to the texture of the pasta when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
Yes, substitute the meatballs with vegetarian or vegan meatball alternatives and omit the anchovies for a plant-based version.
What can I use if I don’t have passata?
You can replace passata with a good quality canned crushed tomatoes or tomato sauce, but be sure to simmer the sauce to thicken it slightly before baking.
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Puttanesca Meatball Bake Recipe
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
Description
A flavorful and hearty Puttanesca meatball bake featuring tender meatballs simmered in a vibrant puttanesca sauce with capers, olives, anchovies, and courgettes, baked with penne pasta and topped with parmesan for a comforting Italian-inspired meal.
Ingredients
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
- Preheat and Brown Meatballs: Heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan over medium heat. Add the ready-made meatballs and gently fry them until browned all over. Once browned, transfer the meatballs into an ovenproof dish.
- Sauté Aromatics and Anchovies: In the same frying pan with leftover oil, add the finely sliced garlic and dried chilli flakes if using. Add the chopped anchovies if using and cook briefly, stirring occasionally, until the anchovies start to melt into the oil, releasing their flavor.
- Cook Courgettes and Combine Sauce Ingredients: Add the coarsely grated courgettes to the pan. Cook until any liquid released evaporates. Then, stir in the chopped capers, halved black olives, and passata sauce. Bring the mixture to a gentle simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pan with the sauce and let them cook together for about 5 minutes to absorb the flavors. Season the mixture with salt and pepper as needed.
- Cook Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain thoroughly.
- Assemble and Bake: Transfer the drained pasta into an ovenproof baking dish approximately 25cm wide. Spoon the meatball and puttanesca sauce over the pasta, stirring gently to combine and leveling the surface. Sprinkle the grated parmesan evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the top is lightly browned and the sauce is bubbling.
- Rest and Serve: Remove from the oven and allow the dish to rest for 5 minutes before serving. This helps set the flavors and makes it easier to serve.
Notes
- You can use fresh meatballs or pre-cooked ones for convenience.
- Adjust the amount of chilli flakes based on your spice preference.
- Anchovies add an authentic depth of flavor to the sauce, but can be omitted for a milder taste.
- Make sure to drain the pasta well to prevent the bake from becoming too watery.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- For a vegetarian version, substitute meatballs with vegetarian-friendly alternatives and omit anchovies.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: puttanesca, meatballs, pasta bake, Italian, oven-baked, meatball recipe, easy dinner, weeknight meal
