Chicken Meatball Pasta Casserole
 
Makes 6 to 8 servings
Ingredients
  • 1 pound ground chicken
  • ¼ cup plus 3 tablespoons minced shallot, divided
  • 7 teaspoons minced garlic, divided
  • 3 tablespoons dry bread crumbs
  • 4 tablespoons minced fresh parsley, divided
  • 2 tablespoons whole milk
  • 1 large egg, lightly beaten
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 (24-ounce) jar tomato basil pasta sauce
  • 1 cup half-and-half
  • 1 (9-ounce) package refrigerated spinach tortellini pasta
  • 8 ounces part-skim mozzarella cheese, cubed
  • 1 (6-ounce) package fresh baby spinach, torn
  • ¼ cup unsalted butter
  • 3 cups French bread cubes (1 inch)
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil. Lightly spray a 3-quart baking dish or a 13x9-inch baking dish with cooking spray.
  2. In a medium bowl, combine chicken, 3 tablespoons shallot, 2 teaspoons garlic, bread crumbs, 2 tablespoons parsley, milk, egg, and salt. Using a 2-tablespoon spring-loaded ice cream scoop, scoop chicken mixture, roll into balls, and place on prepared baking sheet. Bake until golden brown, about 15 minutes.
  3. In a large Dutch oven, heat oil over medium heat; add remaining ¼ cup shallot and 3 teaspoons garlic. Cook, stirring often, until softened; add pasta sauce and half-and-half, and cook until heated through, 4 to 5 minutes. Stir in pasta, cheese, and spinach. Stir in chicken meatballs. Spoon into prepared dish.
  4. In a microwave-safe dish, add butter and remaining 2 teaspoons garlic. Cover, and cook until butter is melted and garlic begins to cook, about 1 minute. Toss butter with bread cubes and remaining 2 tablespoons parsley. Top casserole with bread cubes.
  5. Cover, and bake for 30 minutes. Uncover, and bake until casserole is bubbly and croutons are beginning to brown, about 10 minutes more.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chicken-meatball-pasta-casserole/