I always enjoy baked dinners and this Puttanesca Meatball Bake gives all the homey feels that a good dish should serve. Made with Italian pasta, I like penne, but you can use what you prefer, mixed with garlic, anchovies, chili flakes, courgettes, capers, black olives and passata sauce and topped with sprinkles of Parmesan then baked in the oven until oozing and bubbling.
To make Puttanesca Meatball Bake, you will need the following ingredients:
Preheat the oven to 355 °F (180 C/160 C fan/gas 4).
In a frying pan, heat 1 tablespoon of oil and, working in batches, add 24 meatballs. Cook until browned all over then transfer and set aside in a dish.
In the same pan, using the remaining oil, cook 2 finely sliced cloves of garlic and a pinch of dried chili flakes.
Add 2 chopped anchovies and cook until almost melted.
Add 2 grated courgettes and continue cooking until all the liquid has cooked away.
Add 2 tablespoons of chopped capers, 70 grams of pitted and halved olives and 500 ml of passata sauce. Stir to mix and bring everything to a simmer.
Add the cooked meatballs to the pan and cook for another 5 minutes. Season to taste.
Cook 300 g of penne or other pasta according to the package instructions then drain and transfer to a 10-inch ovenproof baking dish.
Top the pasta with the meatballs and stir to mix everything evenly through. Smooth over the top and sprinkle with 2 tablespoons of grated Parmesan.
Bake in the preheated oven for about 30 minutes until browned, crisp and bubbling.
Cool for about 5 minutes before serving.
A family favorite, this Puttanesca Meatball Bake will bring all the Italian flavors and love to your home. What are some of your other favorite baked dishes? Let us know and share your ideas with us when you tag us online using our hashtag #cookmerecipes!
Dairy-Free Recipes
