Bruschetta-Topped Pasta And Meatballs

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  • 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
  • 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


  • 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