Pesto Meatball Bake – a delicious recipe with cooking spray, beef bouillon powder, ground beef, Italian-seasoned bread crumbs, Parmesan cheese, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
1193
kcal
Calories
41
g
Fat
137
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: cooking spray, 2 tablespoons beef bouillon powder, 1 pound ground beef, 1/2 cup Italian-seasoned bread crumbs, and more.
Yes, Pesto Meatball Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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