Pesto Meatball Bake

This tasty pesto meatball bake is streamlined for quick weeknight cooking, complete with easy cleanup.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 468 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 clove garlic, chopped
• 1 pound ground beef
• cooking spray
• ½ cup Italian-seasoned bread crumbs
• 2 tablespoons beef bouillon powder
• 3 cups uncooked penne pasta
• 1 (7 ounce) container prepared basil pesto

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray.

Step 2

Bring 3 quarts water and beef bouillon to a boil in a large pot.

Step 3

Meanwhile, mix beef, bread crumbs, Parmesan cheese, and garlic in a bowl. Form into 16 meatballs.

Step 4

Drop penne into the boiling water; cook for 4 minutes. Add meatballs to the pot; cook until penne is tender, about 8 minutes more. Drain penne and meatballs, reserving 1 1/2 cups cooking water.

Step 5

Spread penne and meatballs in the prepared baking pan. Whisk pesto into the reserved cooking water and pour on top. Use 2 spoons to mix thoroughly. Spread mozzarella cheese evenly over the top.

Step 6

Bake in the preheated oven until cheese is melted and meatballs are no longer pink in the centers, about 15 minutes.