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Lemony Chicken Ricotta Meatball Pasta Bake

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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.