Description
This Lemony Chicken Ricotta Meatball Pasta Bake combines moist chicken ricotta meatballs with penne pasta and baby spinach, all enveloped in a creamy, lemony Parmesan cheese sauce. The dish is broiled briefly to set the meatballs, then baked to meld the flavors perfectly, resulting in a comforting and vibrant pasta bake with a hint of zesty brightness.
Ingredients
Meatballs
- 12 ounces penne pasta
- 1 (5-ounce) package baby spinach
- 1 large egg
- 8 ounces ricotta cheese
- 1/2 cup dry bread crumbs
- 1/2 cup diced yellow onion
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
Sauce
- 1/4 cup butter
- 3 cloves garlic, minced
- 2 1/2 cups whipping cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan cheese, for serving
Instructions
- Prepare ingredients: Gather all ingredients to streamline the cooking process and preheat your broiler. Line a rimmed baking pan with foil and grease a 13x9-inch baking dish for the pasta bake.
- Cook pasta and spinach: Cook the penne pasta according to package instructions until al dente. Drain and return the pasta to the pot. Add the baby spinach and stir until it wilts. Transfer this mixture to the prepared baking dish.
- Make meatball mixture: In a large bowl, beat the egg. Add ricotta cheese, bread crumbs, diced onion, Parmesan cheese, chopped parsley, minced garlic, lemon zest and juice, Italian seasoning, crushed red pepper, salt, and black pepper. Mix well, then incorporate the ground chicken thoroughly to combine all ingredients evenly.
- Form and broil meatballs: Using a 1 1/2 tablespoon scoop, portion the mixture into 32 meatballs. Place them spaced out on the foil-lined pan. Broil on the middle oven rack for 5 minutes to lightly cook and firm up the meatballs.
- Combine meatballs and pasta: Carefully transfer the broiled meatballs into the baking dish with the pasta and spinach, nestling them gently within the mixture. Set the dish aside and reduce oven heat to 375°F (190°C).
- Prepare sauce: In a large skillet, melt butter over medium-high heat. Add minced garlic and cook, stirring, for 1 to 2 minutes until fragrant. Pour in whipping cream and bring to a gentle simmer. Stir in Parmesan cheese, lemon zest, crushed red pepper, salt, and black pepper until the cheese has melted and sauce is smooth.
- Assemble and bake: Pour the hot cheese sauce evenly over the pasta and meatballs in the baking dish. Cover with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, until heated through and slightly bubbly.
- Serve: Stir the pasta bake before serving and garnish with extra Parmesan cheese to taste. Enjoy the rich and zesty flavors of this hearty meal.
Notes
- Broiling the meatballs first helps to seal them and keep them moist during baking.
- If you prefer, substitute penne with rigatoni or another tubular pasta for a different texture.
- Fresh lemon zest and juice brighten the dish, so don’t skip them for authentic flavor.
- Covering the bake with foil during the first part of baking helps to retain moisture and prevent over-browning.
- Use whole milk ricotta for best creaminess and moisture in meatballs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
