Chicken Meatball Casserole

Level: Easy
Total: 1 hr 35 min (includes cooling time)
Active: 40 min
Yield: 6 servings



Nonstick cooking spray, for the baking sheet and baking dish

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 mezzi rigatoni or mezze penne

One 24-ounce jar marinara sauce

2 cups shredded mozzarella

1/4 cup finely grated Parmesan, plus more for serving


  • For the meatballs: Preheat the oven to 350 degrees F. 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 degrees F 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 3 minutes less than 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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Chicken Meatball Casserole