Meatballs and Puttanesca Pasta Bake
Meatballs and Puttanesca Pasta Bake



  • 1 tbsp olive oil
  • 24 pre-made beef or pork meatballs
  • 2 sliced garlic cloves
  • Pinch of chilli flakes
  • 2 chopped anchovies
  • 2 small zucchinis, grated
  • 2 tbsp chopped capers
  • 70g black olives, halved
  • 500ml passata
  • 300g wholemeal penne
  • 2 tbsp parmesan, grated
  • 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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