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Vegan Pesto Pasta Meatball Bake ~ Six ingredients are all you need for this simple and comforting, plant-based weeknight dinner!

Pesto Pasta Meatball Bake

Six ingredients are all you need for this simple and comforting, plant-based weeknight dinner!
5 from 1 vote
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Course: Dinner
Cuisine: American, Italian
Keyword: casserole, comfort food, pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 599kcal
Author: Holly Gray

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 9x13-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

1. 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.
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.

Nutrition

Calories: 599kcal | Carbohydrates: 72g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 929mg | Potassium: 243mg | Fiber: 6g | Sugar: 4g | Vitamin A: 762IU | Calcium: 134mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!