Serves 6

Ingredients:

• 1 pound ground chicken
• 1/2 cup canned pumpkin
• 1/3 cup grated Parmesan
• 1/4 cup grated yellow onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• Kosher salt
• One 16-ounce box gluten-free penne
• One 24-ounce jar marinara sauce
• 2 cups shredded mozzarella
• 1/4 cup finely grated Parmesan, plus more

Directions:

• For the meatballs:
• Preheat the oven to 350°.
• Coat a baking sheet with nonstick cooking spray.
• Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
• Shape the mixture into balls using a tablespoon and place on the prepared baking sheet.
• Bake until cooked through, 12 to 15 minutes.
• Increase the oven temperature to 400° and spray a 9-by-13-inch baking dish with cooking spray.
• For the casserole:
• Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook according to the package instructions. Reserve 1/3 cup pasta water and drain.
• Toss the pasta with the marinara sauce and pasta water in a large bowl.
• Transfer to the greased baking dish. Nestle the meatballs into the pasta.
• Top with the mozzarella and sprinkle with the Parmesan.
• Bake until the cheese is melted and bubbly, about 20 minutes.
• Let stand for 5 minutes.
• Serve with grated Parmesan