Baked Penne with Chicken Meatballs and Ricotta

Name: Baked Penne with Chicken Meatballs and Ricotta
Prep time: 1 h
Total time: 1 h 40 min
Yield: 8
Ingredients: 1/4 cup (50 mL) plain panko crispy bread crumbs; 3 tablespoons (45 mL) milk; 1 egg, slightly beaten; 3/4 cup (175 mL) shredded Parmesan cheese; 1/4 cup (50 mL) chopped Italian (flat-leaf) parsley; 3 cloves garlic, finely chopped; 3/4 teaspoon (3 mL) salt; 1/2 teaspoon (2 mL) pepper; 1 lb (500 g) ground chicken; 2 tablespoons (30 mL) olive oil; 1 jar (650 mL) tomato basil pasta sauce; 4 cups (1 L) baby spinach; 340 g (about 5 cups) uncooked penne; 1 container (475 g) whole milk ricotta cheese; 2 cups (500 mL) shredded mozzarella cheese; 1/4 teaspoon (1 mL) crushed red pepper flakes

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Prep 60 min
Total 1 hr 40 min
Servings 8

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

Created Dec 26, 2016

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Ingredients

1/4 cup (50 mL) plain panko crispy bread crumbs
3 tablespoons (45 mL) milk
1 egg, slightly beaten
3/4 cup (175 mL) shredded Parmesan cheese
1/4 cup (50 mL) chopped Italian (flat-leaf) parsley
3 cloves garlic, finely chopped
3/4 teaspoon (3 mL) salt
1/2 teaspoon (2 mL) pepper
1 lb (500 g) ground chicken
2 tablespoons (30 mL) olive oil
1 jar (650 mL) tomato basil pasta sauce
4 cups (1 L) baby spinach
340 g (about 5 cups) uncooked penne
1 container (475 g) whole milk ricotta cheese
2 cups (500 mL) shredded mozzarella cheese
1/4 teaspoon (1 mL) crushed red pepper flakes

Steps

1

Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
2

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.
3

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.
4

Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
5

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.
6

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.

Expert Tips

Tip 1
Browning the meatballs before baking gives added flavour and helps them maintain their shape throughout the cooking process.
Tip 2
Any variety of pasta sauce will work in this recipe.