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Voedingswaarde-etiket
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+
servings
Kleiner
Normaal
Groter
Bruschetta-Topped Pasta And Meatballs
Portions:
8
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Recept afdrukken
Ingrediënten
▢
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
Instructies
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
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Recipe Category
Casserole
/
Cheese
/
Meat
/
One Pot Dinner
/
Pasta
/
Quiche