Lemony Chicken Ricotta Meatball Pasta Bake

Craving a comforting, flavorful meal without spending hours in the kitchen? Our Lemony Chicken Ricotta Meatball Pasta Bake is your answer! This dish perfectly blends juicy chicken meatballs, creamy ricotta, bright lemon zest, and your favorite pasta, all baked to golden perfection. It’s quick to prepare, packed with healthy ingredients, and bursting with unforgettable flavor. As a busy parent, I know the struggle of balancing delicious and nutritious with time constraints – this bake is a lifesaver!

Why You Will Love This Recipe

My grandmother nonna Maria would always make Sunday supper the most amazing event of the week. I remember being so young when I would sit around and watch her. She always had something great for us even though she was a busy person. This recipe reminds me of that time as I think about her experience and love of food and family. The Lemony Chicken Ricotta Meatball Pasta Bake brings those flavors and it’s easy enough to create for my own family.

Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (Italian seasoned)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Pasta Bake:

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Step-by-Step Instructions for Making the Recipe

1. Preheat: Preheat your oven to 375°F (190°C).
2. Make the Meatballs: In a large bowl, combine all meatball ingredients. Mix gently until just combined.
3. Form the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.
4. Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
5. Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
6. Simmer Sauce: Stir in crushed tomatoes, chicken broth, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. Brown Meatballs: Gently place the meatballs into the simmering sauce. Cook for about 15-20 minutes, or until the meatballs are cooked through.
8. Combine: In a large baking dish, combine the cooked pasta, meatball and sauce. Mix well.
9. Top with Cheese: Sprinkle the mozzarella cheese evenly over the pasta bake.
10. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Serve: Let stand for a few minutes before serving. Garnish with fresh basil, if desired.

Lemony Chicken Ricotta Meatball Pasta Bake

A comforting and flavorful Lemony Chicken Ricotta Meatball Pasta Bake that’s quick to prepare and packed with healthy ingredients.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (Italian seasoned)
• 1 large egg lightly beaten
• 2 cloves garlic minced
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• to taste Salt and pepper

For the Pasta Bake:

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup chopped fresh basil
• to taste Salt and pepper
• 1 cup shredded mozzarella cheese

Equipment

• Large bowl
• Large Skillet
• Baking Dish

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine all meatball ingredients. Mix gently until just combined.
3. Roll the mixture into small meatballs, about 1-inch in diameter.
4. Cook the pasta according to package directions until al dente. Drain and set aside.
5. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
6. Stir in crushed tomatoes, chicken broth, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. Gently place the meatballs into the simmering sauce. Cook for about 15-20 minutes, or until the meatballs are cooked through.
8. In a large baking dish, combine the cooked pasta, meatball and sauce. Mix well.
9. Sprinkle the mozzarella cheese evenly over the pasta bake.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Let stand for a few minutes before serving. Garnish with fresh basil, if desired.

Notes

Don’t overmix the meatball mixture; overmixing can lead to tough meatballs. Gently combine the ingredients until just incorporated. Using good-quality ricotta cheese makes a huge difference in flavor and creaminess. If you prefer smaller meatballs, adjust the cooking time accordingly. Always ensure the meatballs are cooked through before adding them to the sauce. To prevent the pasta from sticking, toss it with a bit of olive oil after draining. You can also make this dish ahead of time; assemble it and store it in the refrigerator, unbaked, for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.

Expert Tips for Best Results

For the ultimate Lemony Chicken Ricotta Meatball Pasta Bake, consider a few key tips. First, don’t overmix the meatball mixture; overmixing can lead to tough meatballs. Gently combine the ingredients until just incorporated. Secondly, using good-quality ricotta cheese makes a huge difference in flavor and creaminess. Buy a brand that you trust and that has a silky, smooth texture. Finally, if you prefer smaller meatballs, adjust the cooking time accordingly. Always ensure the meatballs are cooked through before adding them to the sauce. To prevent the pasta from sticking, toss it with a bit of olive oil after draining. You can also make this dish ahead of time; assemble it and store it in the refrigerator, unbaked, for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.

Serving Suggestions

Our Lemony Chicken Ricotta Meatball Pasta Bake is versatile and pairs well with a variety of sides. A classic choice is a crisp, vibrant green salad dressed with a light vinaigrette – the acidity cuts through the richness of the bake beautifully. Consider adding some crusty garlic bread for soaking up all that delicious sauce. For a lighter option, try serving it alongside steamed or roasted vegetables like broccoli, asparagus, or green beans. These add a healthy dose of nutrients and fiber. If you’re looking to elevate the presentation, garnish the bake with a sprinkle of fresh parsley or basil and a drizzle of extra virgin olive oil before serving. For a wine pairing, a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and ricotta flavors exquisitely.

Conclusion

The Lemony Chicken Ricotta Meatball Pasta Bake is more than just a meal; it’s an experience. It’s the perfect dish for busy weeknights, cozy weekend dinners, or any occasion where you want to impress without spending hours in the kitchen. Whether you follow the recipe to the letter or add your personal touch, this bake is guaranteed to be a crowd-pleaser. It combines the comfort of classic pasta dishes with fresh, vibrant flavors that will leave you wanting more. So gather your ingredients, preheat your oven, and get ready to create a dish that will become a staple in your family’s meal rotation. Enjoy the delightful blend of lemon, ricotta, and juicy chicken meatballs – it’s a taste sensation you’ll remember fondly!