- cooking spray
- 2 tablespoons beef bouillon powder
- 1 pound ground beef
- 1/2 cup Italian-seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, chopped
- 3 cups uncooked penne pasta
- 1 (7 ounce) container prepared basil pesto
- 2 cups shredded mozzarella cheese
- 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.
07/18/2019
recipepes.com
pesto meatball bake, recipe
PT15M
PT1H
5
455 calories
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