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Baked Penne with Chicken Meatballs and Ricotta
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Prep Time:
1 hour
Total Time:
1 hour 40 minutes
Savory chicken meatballs in rich tomato basil sauce, nestled with spinach and pasta, topped with creamy ricotta and baked to perfection.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 375°F and generously coat a 3-quart baking dish with cooking spray.
  • Combine bread crumbs with milk in a large bowl; allow to sit for 5 minutes. Mix in egg, 1/4 cup Parmesan cheese, parsley, 2 cloves garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently fold in chicken and shape mixture into 32 (1 1/4-inch) meatballs.
  • Heat oil in a 12-inch skillet over medium-high heat. Cook the meatballs for about 6 minutes, turning occasionally until all sides are nicely browned. Add pasta sauce and spinach in batches, cooking until the sauce is hot and the spinach is wilted, around 3 minutes.
  • Cook the penne according to package instructions, then add it to the skillet with the pasta sauce and meatball mixture.
  • Combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, 1 finely chopped garlic clove, pepper flakes, and remaining 1/4 teaspoon of salt and pepper in a medium bowl.
  • Spread half of the pasta mixture in the baking dish, then dot with half of the ricotta mixture. Layer the remaining pasta mixture on top, followed by dollops of the rest of the ricotta. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese. Bake for 25 to 30 minutes until the top is golden and bubbly. Allow it to rest for 10 minutes before serving.

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