Ingredients
1/2
cup refrigerated basil pesto (from 7-oz container)
1
can (15 oz) extra-thick and zesty tomato sauce
2
tablespoons sun-dried tomato paste (from 2.8-oz tube)
1/4
teaspoon crushed red pepper flakes
1
cup water
1 1/2
cups uncooked fusilli pasta (about 4 1/2 oz)
26
frozen Italian meatballs (about half of 26-oz bag)
1
cup shredded Parmesan cheese (4 oz)
1
tablespoon butter, softened
2
tablespoons refrigerated basil pesto (from 7-oz container)
8
diagonal slices (1/2 inch thick) baguette French bread (from 3-inch diameter loaf)
8
to 10 oz cherry or grape tomatoes, cut in half
2
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 350°F. Spray 2-quart microwavable and ovenproof casserole with cooking spray.
In casserole, mix 1/2 cup pesto, the tomato sauce, tomato paste, pepper flakes and water. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until sauce is hot. Add pasta; stir gently. Stir in meatballs and 1 cup cheese. Push any pasta that sticks up above liquid down into liquid to cover.
Bake 25 minutes. Meanwhile, in small cup or bowl, mix butter and 2 tablespoons pesto. Spread mixture on each baguette slice; set aside.
Remove casserole from oven. Stir pasta; gently fold in cherry tomatoes. Arrange baguette slices, overlapping if necessary, on pasta mixture to cover most of mixture. Cover loosely with foil; bake 10 minutes.
Uncover casserole; sprinkle with 2 tablespoons cheese. Bake about 10 minutes longer or until pasta is fork-tender.
