Chicken Parmesan Meatball Casserole
User Reviews
3.6
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
466 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Parmesan Meatball Casserole
Description
This casserole begins by mixing lean ground chicken with panko breadcrumbs, egg, Parmesan, and milk to form small meatballs, which are baked briefly until cooked through. Meanwhile, pasta is cooked just shy of al dente for finishing in the casserole.
After baking the meatballs and cooking the pasta, they are combined with marinara sauce and gently stirred to coat. The mixture is layered in a baking dish with shredded mozzarella cheese twice, sprinkled with Italian seasoning, then baked to melt cheese and meld flavors.
The resulting dish has tender meatballs with a moist texture, pasta softened by baking in sauce, and a cheesy, golden top. It's suitable for a family dinner or casual gathering and serves well immediately after baking.
The casserole can be assembled ahead, cooled, and frozen up to three months. When frozen, bake directly at 350°F for about two hours or until hot and bubbly. This makes it a convenient make-ahead meal.
Ingredients
- 1 pound ground chicken lean
- 1 cup panko bread crumbs
- 1 large egg
- 1/2 cup Parmesan Cheese grated
- 1/4 cup milk
- 1 pound campanelle pasta any small shape is fine, such as ziti
- 24 ounces marinara sauce
- 2 cups mozzarella cheese shredded
- 1 teaspoon Italian seasoning
Instructions
- 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.
Notes
- Freeze the casserole before baking for up to 3 months; bake from frozen at 350°F for about 2 hours until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 100mg | 33% |
| Sodium | 821mg | 34% |
| Potassium | 766mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 267mg | 27% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
You'll Also Love
