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Bruschetta-Topped Pasta and Meatballs
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Prep Time:
15 minutes
Total Time:
50 minutes
Ingredients:
  • 1/2 cup refrigerated basil pesto (from 7-oz container)
  • 1 can (15 oz) extra-thick and zesty tomato sauce
  • 2 tablespoons sun-dried tomato paste (from 2.8-oz tube)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup water
  • 1 1/2 cups uncooked fusilli pasta (about 4 1/2 oz)
  • 26 frozen Italian meatballs (about half of 26-oz bag)
  • 1 cup shredded Parmesan cheese (4 oz)
  • 1 tablespoon butter, softened
  • 2 tablespoons refrigerated basil pesto (from 7-oz container)
  • 8 diagonal slices (1/2 inch thick) baguette French bread (from 3-inch diameter loaf)
  • 8 to 10 oz cherry or grape tomatoes, cut in half
  • 2 tablespoons shredded Parmesan cheese
Instructions:
  • Preheat your oven to 350°F and generously spray a 2-quart casserole dish with cooking spray, suitable for both microwave and oven use.
  • Combine 1/2 cup pesto, tomato sauce, tomato paste, pepper flakes, and water in a casserole dish. Cover with microwave-safe plastic wrap and microwave on High for 3 to 4 minutes until the sauce is hot. Stir in the pasta, meatballs, and 1 cup of cheese. Make sure any pasta sticking up above the liquid is pushed down to cover it. Enjoy!
  • Bake for 25 minutes. While baking, combine butter and 2 tablespoons of pesto in a small cup or bowl. Spread the mixture on each baguette slice and set aside.
  • Take the casserole out of the oven. Stir the pasta and gently mix in the cherry tomatoes. Layer the baguette slices on top of the pasta, overlapping if needed. Cover with foil and bake for 10 minutes.
  • Sprinkle 2 tablespoons of cheese over the uncovered casserole and bake for an additional 10 minutes, or until the pasta is tender when pierced with a fork.

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