Chicken Parmesan Meatballs Over Bucatini
Our mozzarella stuffed Chicken Parmesan Meatballs nestled into a big pan of bucatini is meant to deliver comfort.
It’s the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.
For these Chicken Parmesan Meatballs, we’re going to stuff balls of fresh mozzarella into perfectly seasoned meatballs. Fresh basil, parmesan cheese, and garlic all shine through.
There are a few pantry staples that I try to always have on hand.
THIS Hemis’fares Fusilli Bucati Lunghi pasta is amazing. It’s bucatini (with a hole down the middle) meets fusilli and it cooks up perfectly.
I’m pretty sure most pasta lovers have already discovered RAO’s sauces. If I find them on sale, I’m definitely stocking up. These are the ingredients in their Marinara: ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, SALT, BASIL LEAF), OLIVE OIL, ONIONS, SALT, GARLIC, BASIL, BLACK PEPPER, OREGANO. Nothing chemical here.
And lastly, most of my meatball recipes include Panko Breadcrumbs. Which in our house always means Ian’s Gluten Free regular or Italian Style. They are perfect and allow me to eat all the meatballs I desire. Winning!
I used all three of these favorite ingredients in our Chicken Parmesan Meatball Bake. Aka great big pan of love!
This family friendly meal comes together quickly and is ready to put on the table in no time.
Serve with an Italian Tossed Green Salad and Parmesan & Herb Bread Knots and you’ll be pushing HERO status!
If you love this Pasta Bake, you might also love our Chicken Parmesan Meatball Sliders!
Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!
All my best,
xo Libby
Chicken Parmesan Meatballs {over Bucatini}
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/3 cup panko breadcrumbs (Gluten Free for GF version)
- 1/4 cup parmesan cheese freshly grated
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup fresh basil finely chopped
- 1 teaspoon Garlic & Herb seasoning see recipe link in post
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15 mini-fresh mozzarella balls
For the Pasta Bake
- 1 pound Hemis'fare Fusilli Bucati or favorite bucatini pasta
- 1 jar 32 ounce RAO's Marinara or favorite pasta sauce
- 1/2 cup parmesan cheese freshly grated
- fresh basil to garnish
Instructions
For the Meatballs
- Preheat oven to 400° F. Lightly coat 9×13 baking dish with olive oil. In a bowl, combine all meatball ingredients except mozzarella balls. Form mixture into 15 meatballs press a mozzarella ball into the center of each and roll to encase. Place in baking dish. Bake for 12 minutes until meatballs are firm to the touch.
For the Pasta Bake
- Reduce oven temp. to 350° F. Cook pasta al dente according to package instructions. Drain and toss with marinara sauce. Pour pasta/sauce into baking dish with meatballs. Nestle meatballs around pasta. Top with grated parmesan cheese. Bake for 20 minutes.
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