Chicken Meatball Casserole

Entrees | 0 comments

Shared By: Adapted from the Food Network

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Serves 6


  • 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


  • 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


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