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Servings:

Chicken Meatball Pasta Bake

This Chicken Meatball Pasta Bake Recipe is the perfect comfort food for a chilly night. It's packed with protein-rich chicken meatballs, tender pasta, and a zesty tomato sauce. Topped with gooey mozzarella and Parmesan cheese, it's sure to satisfy even the pickiest eaters.

Total Time

1hr 5min

5.0

1 Rating

Author: Anita Schecter

Servings:

Ingredients

Pasta Bake

•

1 lb

Pasta

•

1 jar
(32 oz)

Tomato Sauce

or Marinara Sauce

•

4 Tbsp

Grated Parmesan Cheese

•

1 cup

Shredded Mozzarella Cheese

•

4 Tbsp

Chopped Fresh Parsley

or Fresh Basil

Chicken Meatballs

•

1 lb

Ground Chicken

•

Onion , peeled, diced

•

2 cloves

Garlic , peeled, minced

•

Eggland's Best Classic Egg

•

4 Tbsp

Breadcrumbs

•

4 Tbsp

Chopped Fresh Parsley

•

1 tsp

Salt

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, combine the Ground Chicken (1 lb) , Eggland's Best Classic Egg (1) , Onion (1) , Garlic (2 cloves) , Breadcrumbs (4 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , and Fresh Parsley (4 Tbsp) . Stir to combine and form 1 oz meatballs. You should have approximately 16-18 meatballs.

Place the meatballs on a baking sheet lined with parchment paper and bake for 30 minutes.

Remove the baking sheet from the oven and raise the oven temperature to 400 degrees F (200 degrees C).

Cook the Pasta (1 lb) in boiling salted water according to package directions. Drain and return to the pot.

Stir in the Tomato Sauce (1 jar) , Grated Parmesan Cheese (4 Tbsp) , Shredded Mozzarella Cheese (1 cup) , and meatballs. Transfer to a baking dish, if desired, and top with a bit more mozzarella cheese.

Bake for 15 minutes or until the cheese has melted. Top with Fresh Parsley (4 Tbsp) and serve hot.

Author's Notes

Makes 4-6 servings.

Nutrition Per Serving

CALORIES

779

FAT

18.4 g

PROTEIN

46.7 g

CARBS

106.7 g