Spicy meatball & bucati pasta bake

Name: Spicy meatball & bucati pasta bake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 400 g beef meatballs; 350 g jar Ottolenghi Kalamata Olive & Harissa Sauce; 500 ml chicken stock; 300 g fusilli bucati pasta; 25 g pack basil, leaves picked and roughly torn, reeserving a few to serve; 150 g burrata, drained; 20 g Parmigiano Reggiano, finely grated (optional)

This Ottolenghi Test Kitchen recipe is super quick and easy to assemble.

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Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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400g beef meatballs
350g jar Ottolenghi Kalamata Olive & Harissa Sauce
500ml chicken stock
300g fusilli bucati pasta
25g pack basil, leaves picked and roughly torn, reeserving a few to serve
150g burrata, drained
20g Parmigiano Reggiano, finely grated (optional)

Preheat the oven to 200ºC, gas mark 6. Put a large, ovenproof frying pan, for which you have a lid, over a medium-high heat. Add the meatballs and cook for about 5 minutes until evenly browned. Add the sauce, stock, pasta and basil. Stir to combine and bring to a simmer. Cover with the lid 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 grill for about 10-12 minutes until golden and bubbly. Garnish with the extra basil leaves and serve with the grated Parmigiano Reggiano alongside, if liked.