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Spicy meatball and bucatini pasta bake

Main Midweek
Serves 4
Prep 5 min
Cook 30 min

Meatballs and pasta is as familiar and comforting as a dish can get. Super quick to put together, with everything in one pan to boot, will make this your favorite go-to family weeknight dinner. All that’s needed alongside is a nice crisp green salad and, if you’re feeling extra fancy, some garlic bread…


450g shop bought meatballs (pork, beef or lamb)
1x 325g jar Ottolenghi Kalamata Olive and Harissa Sauce
500ml chicken stock
300g bucati pasta (or fusilli)
10g basil leaves, roughly torn, plus a few extra for garnish
150g burrata, drained
20g parmesan, finely grated, to serve (optional)


  1. Preheat the oven to 180c fan.
  2. Place a large oven proof saute pan, for which you have a lid, on medium high heat. Add the meatballs and cook until evenly browned, about 5 minutes. Add the pasta sauce, stock, pasta and basil. Stir to combine and bring to a simmer. Place the lid on and bake for 20-22 minutes or until the pasta is cooked and the sauce is reduced and thick.
  3. Remove from the oven and heat the grill to medium high. Tear the burrata over the pasta and place under the grill for about 6 minutes until golden and bubbly.
  4. Garnish with the extra basil leaves and serve with the grated parmesan, if using, alongside.