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My review
Pesto Meatball Bake
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DAWN2006
"A tasty recipe that is streamlined for easy cooking and cleanup."
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Ingredients
45 m servings 468Original recipe yields 8 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray.
- Bring 3 quarts water and beef bouillon to a boil in a large pot.
- Meanwhile, mix beef, bread crumbs, Parmesan cheese, and garlic in a bowl. Form into 16 meatballs.
- 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.
- 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.
- Bake in the preheated oven until cheese is melted and meatballs are no longer pink in the centers, about 15 minutes.
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Footnotes
- Cook's Note:
- You can use chicken bouillon powder if preferred.
Nutrition Facts
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Reviews
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1/11/2019
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...