Pasta Casserole with Chicken Meatballs

Ingredients:

Meatballs

• 450 g of minced chicken
• 0.5 cup canned pumpkin puree
• 1/3 tbsp. grated parmesan
• 1/4 cup grated onion
• 2 tbsp chopped fresh parsley
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 2 cloves garlic, crushed

Casserole

• 1 pack (450 g) mezzi-rigatoni or mezzi-penne pasta
• 1 can (800 gr.) marinara sauce
• 2 tbsp. grated mozzarella
• 1/4 cup finely grated Parmesan cheese, plus extra for serving

Preparation:

1. Preheat oven to 350°F (175°C). Spray a baking sheet with cooking spray.
2. In a large bowl, combine the ground chicken, pumpkin puree, Parmesan, onion, parsley, salt, pepper, and garlic. Cover and refrigerate for 20 minutes.
3. Form the mixture into balls, scooping out 1 tablespoon of the mixture at a time, and place them on the prepared baking sheet. Bake until set, 12-15 minutes. Increase the oven temperature to 200°C (400°F) and spray a 9 x 13-inch baking dish with cooking spray.
4. Casserole:
   Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than package directions. Set aside 1/3 cup of the water, and drain the rest down the drain.
5. In a large bowl, combine the pasta with the marinara sauce and the reserved pasta water. Transfer to a greased baking dish. Place the meatballs in the pasta. Top with mozzarella and Parmesan.
6. Bake until the cheese is bubbly, about 20 minutes. Let rest for 5 minutes. Serve with grated Parmesan cheese.