Chicken Parmesan Meatball Casserole Recipe 455

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BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA



Baked Penne with Chicken Meatballs and Ricotta image

Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 16

1/4 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons milk
1 egg, slightly beaten
3/4 cup shredded Parmesan cheese
1/4 cup chopped Italian (flat-leaf) parsley
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb ground chicken
2 tablespoons olive oil
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
4 cups (5 oz) baby spinach
12 oz uncooked penne
1 container (15 oz) whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
  • In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
  • Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
  • In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g

CHICKEN MEATBALL CASSEROLE



Chicken Meatball Casserole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheet and baking dish
1 pound ground chicken
1/2 cup canned pumpkin
1/3 cup grated Parmesan
1/4 cup grated yellow onion
2 tablespoons minced fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt
One 16-ounce box mezzi rigatoni or mezze penne
One 24-ounce jar marinara sauce
2 cups shredded mozzarella
1/4 cup finely grated Parmesan, plus more for serving

Steps:

  • For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
  • Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
  • For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
  • Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
  • Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

CHICKEN PARMESAN MEATBALLS WITH HOMEMADE MARINARA



Chicken Parmesan Meatballs with Homemade Marinara image

Provided by Geri

Categories     Main Course

Time 30m

Number Of Ingredients 18

28 oz can crushed plum tomatoes
2 garlic cloves, minced
1 tsp onion powder
1/2 tsp each dried basil and oregano
1/4 tsp each red pepper flakes and kosher salt
1 small dried bay leaf
1 pound ground chicken breast
1/3 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1 egg
3 garlic cloves, (minced)
1/2 an onion, (minced)
1/2 tsp lemon zest
1 tsp Italian seasoning
1 tsp salt
1/2 tsp red pepper flakes
ground pepper to taste
optional: reduced-fat mozzarella cheese for melting on top (extra points)

Steps:

  • In a large pot, saute garlic in cooking spray over medium heat until just slightly browned, about 1 minute.
  • Add in tomatoes. Add about 1 cup of water to one of the cans, sloshing around to get the remaining tomatoes out. Add the tomato water to the skillet or pot.
  • Add all remaining ingredients. Bring to a boil, then simmer, uncovered, for 15-20 minutes, stirring occasionally.

CHICKEN PARMESAN MEATBALL CASSEROLE RECIPE - (4.5/5)



Chicken Parmesan Meatball Casserole Recipe - (4.5/5) image

Provided by amberwherley

Number Of Ingredients 11

For the meatballs:
1 pound lean ground chicken
1 cup panko bread crumbs
1 egg
1/2 cup grated Parmesan cheese
1/4 cup milk
For the casserole:
1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (about 1 1/2 pounds) marinara sauce
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning

Steps:

  • Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state. Preheat oven to 450 degrees. While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet. Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees. Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce. Spread half of the pasta and meatballs into a 9x13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning. Bake for 20 minutes or until the cheese is melted. Serve immediately.

MEATBALL PARMESAN CASSEROLE



Meatball Parmesan Casserole image

Make and share this Meatball Parmesan Casserole recipe from Food.com.

Provided by finkkenna

Categories     Meatballs

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

20 -25 large meatballs, cooked
2 (24 ounce) jars marinara sauce
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese
1/2 teaspoon italian seasoning
1 -2 tablespoon chopped fresh parsley

Steps:

  • Place meatballs in a greased baking pan. Pour sauce evenly over the top. Bake, covered at 375 degrees for 30 minutes.
  • Uncover and top with mozzarella and Parmesan cheeses. Sprinkle evenly with Italian seasoning. Bake uncovered, 15 minutes longer or until cheese is melted, bubbly, and just beginning to brown a bit.
  • Remove from oven and sprinkle with chopped parsley.
  • Serve as is, spooned over noodles or warm garlic bread slices, or as a filling in sub rolls.

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