Chicken Parmesan Meatball Casserole
This meatball casserole recipe has all the flavors of traditional Chicken Parmesan without the mess of frying chicken! This can also be one of your go-to freezer meals that your whole family will love!
Servings 8 servings
- 1 pound lean ground chicken
- 1 cup panko bread crumbs
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 pound campanelle pasta any small shape is fine, such as ziti
- 24 ounces marinara sauce 1 jar
- 2 cups grated mozzarella cheese
- 1 teaspoon Italian seasoning
Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state.
Preheat oven to 450 degrees.
While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet.
Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees.
Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce.
Spread half of the pasta and meatballs into a 9x13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning.
Bake for 20 minutes or until the cheese is melted. Serve immediately.
*To freeze this dish, stop just short of baking the casserole, cover tightly with foil, and freeze until ready to bake. Bake at 350 degrees for 45 minutes or until hot and bubbly.*
Calories: 466kcal | Carbohydrates: 53g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 821mg | Potassium: 766mg | Fiber: 3g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 5.9mg | Calcium: 267mg | Iron: 2.8mg