Baked Penne with Chicken Meatballs and Ricotta

Name: Baked Penne with Chicken Meatballs and Ricotta
Prep time: 1 h
Total time: 1 h 40 min
Yield: 8
Cuisine: Italian
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

4 Ratings

4 Reviews

Kitchen Tested

Baked Penne with Chicken Meatballs and Ricotta

Prep 60 min
Total 1 hr 40 min
Servings 8

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.

By Betty Crocker Kitchens

Updated August 23, 2016

Make With

Progresso Breadcrumbs

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

Steps

1

Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
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.
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.
4

Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
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.
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.

Any variety of Muir Glen™ organic pasta sauce will work in this recipe.

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;