CHICKEN MEATBALL PASTA BAKE Recipe
BY: JENNI FERRIS FROM JENNI FERRIS’ WHEEL OF FOOD
Chicken Meatball Pasta Bake is a delicious chicken Italian casserole that the whole family will enjoy. It features chicken meatballs and your choice of pasta. This casserole can be made a day ahead of time or frozen for up to one month.
1 pound ground chicken
1/2 teaspoon salt
1/2 cup panko bread crumbs
1 (16-ounce) box rigatoni, cooked and warm
1/4 cup green onion, minced
1 (8-ounce) package cream cheese, softened
1/4 cup red pepper, minced
1/2 cup sour cream
1 large egg
2 cloves garlic, minced
1 (8-ounce) package shredded mozzarella
3 tablespoons fresh parsley, chopped
1 (5-ounce) package grated Parmesan cheese
1 teaspoon Italian seasoning
fresh parsley (garnish)
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place a cooking rack over the pan. Spray rack with nonstick cooking spray. Lightly grease a 9 x 13 inch baking dish.
2. In a medium bowl, combine chicken, panko bread crumbs, green onion, bell pepper, egg, garlic, parsley, Italian Seasoning, and salt. Shape mixture into golf ball-sized balls; place on prepared cooling rack. Bake 15 to 17 minutes or until lightly browned.
3. In a large bowl, combine hot pasta, cream cheese, and sour cream, stirring to combine. Spoon half of the mixture into prepared baking dish. Top evenly with half of meatballs. Spoon half of the spaghetti sauce over meatballs. Sprinkle evenly with mozzarella cheese. Repeat with the remaining noodles, meatballs and sauce. Sprinkle evenly with Parmesan. Bake 35 to 40 minutes or until hot and bubbly. Garnish with parsley. Serve immediately.
*Note: This may be made one day ahead. It can also be prepared and frozen for up to one month. Thaw in refrigerator before baking.