Name: Spicy meatball and bucatini pasta bake
Ingredients: 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)

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…

Ingredients

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)

Method

Preheat the oven to 180c fan.
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.
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.
Garnish with the extra basil leaves and serve with the grated parmesan, if using, alongside.