I love this recipe because you can make it completely in advance and then pop it in the oven at dinner time. It also freezes really well!
Technique Tip: I learned from Joy Bauer that it's so easy to substitute pumpkin for breadcrumbs in meatballs or meatloaf, etc. I love it! You can’t taste the difference and you get so many extra vitamins and fiber.
Swap option: If you have a few boxes of pasta that just have a little bit left, you can mix the different shapes. It’s a great way to use up anything extra that you have lying around.
For the meatballs:1.
Preheat the oven to 350 degrees and coat a baking sheet with nonstick cooking spray.2.
Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.3.
Shape the mixture into balls (about the size of a golfball) using a tablespoon and place on the prepared baking sheet.4.
Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees and spray a 9-inch by 3-inch baking dish with cooking spray.
For the casserole:5.
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions.6.
Reserve 1/3 cup of the pasta water and drain.7.
Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta.8.
Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve the dish with grated Parmesan.