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.
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
- 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.
- 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.
- 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.
- 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.
- Cook the pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain well.
- 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.
- 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.
- 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
