Pesto Pasta Meatball Bake ~
Six ingredients are all you need for this simple and comforting weeknight dinner!
It’s the beginning of the school year and, while we homeschool, this year is already shaping up to be busier than ever. There are so many amazing classes and co-ops and extracurricular activities out there and I’m working overtime to keep it all balanced!
That’s where super simple dinners like this one come in.
On the busiest of days, I like knowing I can still whip up a quick, easy, and satisfying dinner using just a handful of staple ingredients.
Ingredients for Pesto Pasta Meatball Bake
You will need:
- 12 uncooked plant-based meatballs
- 12 cups water
- 2 tablespoons vegan beef-style bouillon
- 16 ounces rigatoni pasta
- 8 ounces vegan pesto
- 2 cups vegan mozzarella cheese, shredded
Ingredient Notes:
This is not a sponsored post; not even a little bit. These just happen to be the brands I use and recommend.
- For the beef-style bouillon, I like Better Than Bouillon’s No-Beef Base. It’s what I use all the time in recipes calling for a beefy flavored broth.
- If you don’t have rigatoni on hand, any medium-size pasta, such as penne, ziti, mostaccioli, etc., will also work just fine.
- Regarding the meatballs, be sure to use ones that are in their “raw meat” form. For this recipe, I used Beyond Meat Meatballs.
- A single 8-ounce container of Trader Joe’s vegan pesto is the perfect size for this recipe. However, if you’ve got basil to use up and feel inclined to make your own, my 5-Minute Vegan Basil Pesto is delicious!
- Violife brand cheeses melt really well, making them my current favorite for baked dishes where you really want the cheese to get nice and… cheesy.
How to Make Pesto Pasta Meatball Bake
STEP ONE: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP TWO: Divide each meatball in half and roll into 2 mini meatballs so that you now have a total of 24 meatballs.
STEP THREE: Arrange the meatballs on the prepared baking sheet so that they are at least 1-inch apart. Bake for 15 minutes, turning the meatballs once halfway through the cooking time. Set aside.
STEP FOUR: Into a large pot combine the water and beef-style bouillon. Bring to a boil and cook the pasta according to package directions. Reserve 1 1/2 cups of the cooking broth then drain the pasta.
STEP FIVE: Return the cooked pasta to the pot, then add the pesto and reserved cooking liquid, stirring to evenly coat all the noodles.
STEP SIX: Stir in the cooked meatballs.
STEP SEVEN: Pour the entire mixture into a 9×13-inch baking dish then add mozzarella cheese in an even layer to cover the top.
STEP EIGHT: Bake for 15 minutes, until the cheese is melted, then serve hot.
More Baked Pasta Recipes You’ll Love!
- Vegan Sausage and Mushroom Pasta Bake
- Easy Cheesy Tetrazzini
- Vegan Chili Mac Casserole
- Vegan Spinach Noodle Kugel
- Classic Lasagna
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Pesto Pasta Meatball Bake
Ingredients
- 12 uncooked plant-based meatballs
- 12 cups water
- 2 tablespoons vegan beef-style bouillon
- 16 ounces rigatoni pasta
- 8 ounces vegan pesto
- 2 cups vegan mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Divide each meatball in half and roll into 2 mini meatballs so that you now have a total of 24 meatballs.
- Arrange the meatballs on the prepared baking sheet so that they are at least 1-inch apart. Bake for 15 minutes, turning the meatballs once halfway through the cooking time. Set aside.
- Into a large pot combine the water and beef-style bouillon. Bring to a boil and cook the pasta according to package directions. Reserve 1 1/2 cups of the cooking broth then drain the pasta.
- Return the cooked pasta to the pot, then add the pesto and reserved cooking liquid, stirring to evenly coat all the noodles.
- Stir in the cooked meatballs.
- Pour the entire mixture into a 9×13-inch baking dish then add mozzarella cheese in an even layer to cover the top.
- Bake for 15 minutes, until the cheese is melted, then serve hot.
Notes
2. If you don’t have rigatoni on hand, any medium-size pasta, such as penne, ziti, mostaccioli, etc., will also work just fine.
3. Regarding the meatballs, be sure to use ones that are in their “raw meat” form. For this recipe, I used Beyond Meat Meatballs.
4. A single 8-ounce container of Trader Joe’s vegan pesto is the perfect size for this recipe. However, if you’ve got basil to use up and feel inclined to make your own, my 5-Minute Vegan Basil Pesto is delicious!
5. Violife brand cheeses melt really well, making them my current favorite for baked dishes where you really want the cheese to get nice and… cheesy.
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