Bruschetta-topped Pasta and Meatballs Recipe

Ingredients

• ½ 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)
• ¼ teaspoon crushed red pepper flakes
• 1 cup water
• 1½ cups uncooked fusilli pasta (about 4½ oz)
• 26 frozen Italian meatballs (about half of 26-oz bag)
• 1 cup shredded Parmesan cheese
• 1 tablespoon butter, softened
• 2 tablespoons refrigerated basil pesto (from 7-oz container)
• 8 diagonal slices (½ inch thick) baguette French bread (from 3-inch diameter loaf)
• 10 oz cherry or grape tomatoes, halved
• 2 tablespoons shredded Parmesan cheese

1. Heat oven to 350°F. Spray 2-quart microwavable casserole with cooking spray.
2. In casserole, mix ½ 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 is above liquid down into liquid to cover.
3. Bake 25 minutes. Meanwhile, in small cup or bowl, mix butter and 2 tablespoons pesto. Spread mixture on each baguette slice; set aside.
4. Remove casserole from oven. Stir pasta; gently fold in tomatoes. Arrange baguette slices, overlapping if necessary, on pasta mixture to cover most of mixture. Cover loosely with foil; bake 10 minutes.
5. Uncover casserole; sprinkle with 2 tablespoons cheese. Bake about 10 minutes longer or until pasta is fork-tender.