Everyone’s beloved chicken Parmesan in the form of an easy baked pasta with tender meatballs, loads of melty mozzarella, an easy homemade sauce, and a crisp breadcrumb topping. This is family-friendly cooking in the best way.
Ingredients
10ouncesdried pasta
1poundground chickenor turkey
1/2cupItalian-seasoned breadcrumbsplus 1-2 Tablespoons for sprinkling
Boil a large pot of water. Add a generous pinch of salt, then add pasta and cook for 5 minutes, or about half of the time recommended on the package directions. It should still be very firm; it will continue softening in the oven. Drain and set aside.
To make the meatballs, combine the ground chicken, 1/2 cup breadcrumbs, 1/3 cup Parmesan, egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl. Stir with a fork until evenly combined, then portion and roll into into small meatballs, about 1” diameter each.
Preheat oven to 350 degrees F.
Warm a generous slick of olive oil in a large oven-safe skillet over medium-high heat. Brown meatballs lightly on all sides, working in two batches, then remove them to a clean plate.
Melt butter in the same skillet you used for the meatballs, then add onion and cook for 2-3 minutes, until beginning to soften. Add crushed tomatoes, remaining 1/2 teaspoon Italian seasoning, and red pepper flakes, if using. Scrape the bottom of the pan to release any browned bits. Bring the mixture to a simmer and cook for 2-3 minutes. Remove from the heat and season with additional salt and pepper to taste.
Add the drained pasta to the sauce and stir well. Mix in about half of the mozzarella and the remaining 1/4 cup Parmesan. Spread into an even layer, then nestle the meatballs in among the pasta. Sprinkle remaining mozzarella on top.
Bake for 20-25 minutes, until the sauce is bubbling and the meatballs reach 165 degrees F inside. Top with additional breadcrumbs, if desired, and broil for 1-2 minutes, just until browned. Remove, garnish as desired with fresh parsley or basil, and serve.
Notes
If you don't have a large enough oven-safe skillet, just use the skillet to make the components one at a time (brown the meatballs, then make the sauce) and transfer everything into a 9"x13" casserole dish.
Make it creamy by stirring 1/3 cup heavy cream, light cream, or half and half into the tomato sauce after it simmers but 1 minute prior to adding the pasta.
Add greens by wilting 2 handfuls of baby spinach, Tuscan kale, or shredded Swiss chard into the tomato sauce just prior to adding the pasta.
Make it gluten-free by omitting the breadcrumbs on top and substituting 1/3 cup of almond meal in the meatballs. You will need less because almond meal tends to absorb more liquid, ounce per ounce.
Recipe inspired by a very old favorite of mine in a Rachael Ray magazine for chicken Parmesan meatballs stuffed with mozzarella (formerly but no longer available online); adapted to be served with pasta and in a simple homemade tomato sauce.