Bruschetta-Topped Pasta And Meatballs
Ingredients
- ½ cup refrigerated basil pesto from 7-oz container
- 1 can extra-thick and zesty tomato sauce
- 2 tablespoons sun-dried tomato paste from 2.8-oz tube
- ¼ teaspoon crushed red pepper flakes
- 1 cup water
- 1½ cups uncooked fusilli pasta about 4½ 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 ½ inch thick baguette French bread (from 3-inch diameter loaf)
- 10 oz cherry or grape tomatoes cut in half
- 2 tablespoons shredded Parmesan cheese
Instructions
- Heat oven to 350°F.
- Spray 2-quart microwavable and ovenproof casserole with cooking spray.
- In casserole, mix ½ cup pesto, the tomato sauce, tomato paste, pepper flakes and water.
- Cover with microwavable plastic wrap.
- Microwave on High 3 to 4 minutes or until sauce is hot.
- Add pasta; stir gently.
- Stir in meatballs and 1 cup cheese.
- Push any pasta that sticks up above liquid down into liquid to cover.
- Bake 25 minutes.
- Meanwhile, in small cup or bowl, mix butter and 2 tablespoons pesto.
- Spread mixture on each baguette slice; set aside.
- Remove casserole from oven.
- Stir pasta; gently fold in cherry tomatoes.
- Arrange baguette slices, overlapping if necessary, on pasta mixture to cover most of mixture.
- Cover loosely with foil; bake 10 minutes.
- Uncover casserole; sprinkle with 2 tablespoons cheese.
- Bake about 10 minutes longer or until pasta is fork-tender.
Nutritional Information
Calories: 430 kcal
