Skip to Content
Menu

Baked Penne with Chicken Meatballs and Ricotta

  • Jump to Recipe
  • Save
Updated Aug 23, 2016
  • Save
  • Share
  • Jump to Recipe
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.

Baked Penne with Chicken Meatballs and Ricotta

  • Prep Time 60 min
  • Total 1 hr 40 min
  • Servings 8
  • Ingredients 16
  • Save
  • Share
  • Print
  • Keep Screen On

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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
  • Step 
    5
    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.
  • Step 
    6
    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.

Nutrition

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
% Daily Value*:
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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved