Ottolenghi's Spicy Meatball Pasta Bake
By Yotam Ottolenghi
Published on 02 February 2026
Comfort food doesn't get much better than meatballs and pasta. This one-pan wonder by Yotam Ottolenghi is super quick to assemble, cooking the pasta right in the sauce for maximum flavour. Top with creamy burrata and grill until golden for a weeknight winner that's ready in just over 30 minutes.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 450g ready-made meatballs (beef, pork or lamb)
- 1 x 325g jar Ottolenghi Kalamata Olive and Harissa Sauce
- 500ml chicken stock
- 300g bucatini (or fusilli)
- 10g fresh basil, roughly torn, plus extra to garnish
- 150g burrata, drained
- 20g parmesan, finely grated, optional
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6.Step 2
Place a large ovenproof pan with a lid over a medium-high heat. Add the meatballs and cook for about 5 mins until evenly browned.Step 3
Add the pasta sauce, stock, pasta and basil. Stir to combine and bring to a simmer. Cover with the lid and bake for 20–22 mins or until the pasta is cooked and the sauce is reduced and thick.Step 4
Remove from the oven and preheat the grill to medium-high. Tear the burrata over the pasta and place under the grill for about 6 mins until golden and bubbly. Scatter with the extra basil and serve with the parmesan, if you like.