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Pesto Meatball Bake

Rated as 5 out of 5 Stars

"A tasty recipe that is streamlined for easy cooking and cleanup."
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45 m servings 468
Original recipe yields 8 servings (1 9x13-inch baking dish)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray.
  2. Bring 3 quarts water and beef bouillon to a boil in a large pot.
  3. Meanwhile, mix beef, bread crumbs, Parmesan cheese, and garlic in a bowl. Form into 16 meatballs.
  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.
  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.
  6. Bake in the preheated oven until cheese is melted and meatballs are no longer pink in the centers, about 15 minutes.


  • Cook's Note:
  • You can use chicken bouillon powder if preferred.

Nutrition Facts

Per Serving: 468 calories; 27.5 28 27.5 65 918 Full nutrition

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I will admit, when I read the directions and saw that I had to boil the meatballs in the water with the pasta I was very hesitant. The recipe turned out much better than I expected. My 3 Boys al...