Meatballs and Puttanesca Pasta Bake

Preheat the oven to 180C. Heat the oil in a frying pan and brown the meatballs all over, before setting aside on a plate. To the same frying pan, chuck in the garlic, chilli, and anchovies, and cook in the leftover oil for a few minutes before adding the courgettes and cooking off most of the liquid. Stir in olives, capers, and passata, and the meatballs, and bring to a simmer for 5 mins. Season well.
Meanwhile, cook the pasta until al dente in boiling salted water, then drain and tip into a deep baking dish. Spoon in the meatball mixture and gently stir to combine, then sprinkle over the parmesan and bake for about 30 mins - you want the top browned, and the sauce thickened and bubbling. Rest for a few mins, then serve.

1 hr

4 serving

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