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Chicken Parmesan Meatballs {over Bucatini}

Libby with Lemony Thyme
This is the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 6

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 9x13 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.