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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
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Make With
Progresso Breadcrumbs
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-
Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
-
In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
-
In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
-
Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
-
In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
-
In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.
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560
Calories
24g
Total Fat
34g
Protein
51g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 560
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 11g
- 56%
- Trans Fat
- 1/2g
- Cholesterol
- 110mg
- 36%
- Sodium
- 860mg
- 36%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 8g
- Protein
- 34g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 10%
- 10%
- Calcium
- 50%
- 50%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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var configuration = {"title":"Baked Penne with Chicken Meatballs and Ricotta","introduction":"Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/Mh2fDNH2YEyA81fB72Wm7Q_webp_base.webp?v=f7be703d\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/Mh2fDNH2YEyA81fB72Wm7Q_webp_base.webp?v=f7be703d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/Mh2fDNH2YEyA81fB72Wm7Q_webp_base.webp?v=f7be703d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Baked Penne with Chicken Meatballs and Ricotta"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Aug 23, 2016"}},"ingredientGroups":[{"ingredients":[{"quantity":"1/4","description":"cup Progresso™ plain panko crispy bread crumbs"},{"quantity":"3","description":"tablespoons milk"},{"quantity":"1","description":"egg, slightly beaten"},{"quantity":"3/4","description":"cup shredded Parmesan cheese"},{"quantity":"1/4","description":"cup chopped Italian (flat-leaf) parsley"},{"quantity":"3","description":"cloves garlic, finely chopped"},{"quantity":"3/4","description":"teaspoon salt"},{"quantity":"1/2","description":"teaspoon pepper"},{"quantity":"1","description":"lb ground chicken"},{"quantity":"2","description":"tablespoons olive oil"},{"quantity":"1","description":"jar (25.5 oz) Muir Glen™ tomato basil pasta sauce"},{"quantity":"4","description":"cups (5 oz) baby spinach"},{"quantity":"12","description":"oz uncooked penne"},{"quantity":"1","description":"container (15 oz) whole milk ricotta cheese"},{"quantity":"2","description":"cups shredded mozzarella cheese (8 oz)"},{"quantity":"1/4","description":"teaspoon crushed red pepper flakes"}]}],"steps":[{"description":"Heat oven to 375°F. 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