Puttanesca Meatball Bake Recipe

Introduction

This Puttanesca meatball bake combines savory meatballs with a tangy, olive-studded tomato sauce and tender pasta for a comforting, flavorful meal. Perfect for a family dinner, it’s easy to prepare and bakes to bubbly perfection in the oven.

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

1. Step 1: Heat the oven to 180°C/160°C fan/gas mark 4. Warm the olive oil in a frying pan and gently brown the meatballs all over. Transfer them to a baking dish.
2. Step 2: In the leftover oil, add the garlic and chilli flakes if using. Cook briefly, then add the anchovies if using, frying until they almost melt.
3. Step 3: Stir in the grated courgettes and cook until their liquid evaporates. Add the capers, olives, and passata, then bring to a simmer.
4. Step 4: Return the meatballs to the sauce, cooking for another 5 minutes. Taste and season if necessary.
5. Step 5: Meanwhile, cook the pasta according to the package instructions. Drain well and transfer to an ovenproof dish about 25cm wide.
6. Step 6: Pour the meatball sauce over the pasta and stir gently to combine. Smooth the surface and sprinkle grated parmesan on top.
7. Step 7: Bake in the oven for 30 minutes until the top is lightly browned and the sauce is bubbling. Let it rest for 5 minutes before serving.

Tips & Variations

• Use fresh anchovies for a milder, less salty flavor, or omit them to keep the dish vegetarian-friendly by substituting extra capers and olives.
• Try adding chopped fresh parsley or basil on top before serving for a fresh herbal note.
• For a spicier version, increase the dried chilli flakes or add a splash of hot sauce to the sauce before baking.

Storage

Store 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 for up to 2 months; thaw overnight in the fridge 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 are optional. You can simply omit them or replace with extra capers and olives for similar flavor complexity.

What pasta works best in this bake?

Penne is ideal because its shape holds the sauce well, but other medium-sized pasta shapes like rigatoni or fusilli can be used as alternatives.

Puttanesca Meatball Bake Recipe

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★★★★★

4.8 from 67 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x

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Description

A hearty and flavorful Puttanesca meatball bake combining tender meatballs with a vibrant sauce of garlic, olives, capers, and anchovies, layered over penne pasta and baked with a golden parmesan topping. This comforting Italian-inspired casserole is perfect for an easy weeknight dinner.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Brown the meatballs: Heat the olive oil in a frying pan over medium heat. Gently fry the 24 meatballs until they are browned on all sides. Once browned, transfer them into an ovenproof baking dish and set aside.
2. Sauté aromatics and courgettes: In the remaining oil in the frying pan, add finely sliced garlic and dried chilli flakes if using. Cook briefly until aromatic. Add chopped anchovies if using, and fry until they almost melt into the oil.
3. Cook courgettes and combine sauce ingredients: Add coarsely grated courgettes to the pan and cook until the liquid has evaporated. Then stir in chopped capers, halved black olives, and pour in the passata. Bring the sauce to a gentle simmer.
4. Simmer meatballs in sauce: Return the browned meatballs to the sauce and cook for an additional 5 minutes. Taste and season with salt and pepper if needed.
5. Cook the pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain well.
6. Assemble the bake: Transfer the cooked pasta into the ovenproof dish with the meatball and puttanesca sauce mixture. Stir gently to combine and level the surface smoothly.
7. Add parmesan and bake: Sprinkle the grated parmesan evenly over the top of the pasta and meatball mixture. Bake in a preheated oven at 180°C (160°C fan) / gas mark 4 for 30 minutes or until the top is lightly browned and the sauce is bubbling.
8. Rest and serve: Remove from oven and let the bake rest for 5 minutes before serving to allow the flavors to meld and the dish to set.

Notes

• You can omit anchovies and chilli flakes for a milder, vegetarian-friendly sauce, but keep in mind the anchovies add a classic umami depth.
• If using frozen meatballs, make sure they are fully thawed before browning.
• For a gluten-free option, substitute penne with gluten-free pasta.
• Leftovers store well in the fridge for up to 3 days and reheat thoroughly before serving.
• Adding freshly chopped parsley or basil as a garnish adds freshness and color.
• Parmesan can be substituted with pecorino or a vegetarian hard cheese if preferred.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Puttanesca, meatball bake, Italian casserole, pasta bake, easy dinner, baked pasta, meatballs, puttanesca sauce