2 lb ground chicken breast
2/3 cup milk
2/3 cup parmesan cheese
1 cup italian seasoned breadcrumbs
3 tsp salt
1 tsp pepper
2 lb long cut noodle, like ziti or penne cooked shy of al dente, and then drained
64 oz spaghetti sauce homemade or your favorite store bought variety
6 slices provolone cheese
2 cup shredded mozzarella
1 cup Italian seasoned breadcrumbs
1 cup parmesan cheese
fresh basil, to garnish
Preheat oven to 375 degrees.
Add all meatball ingredients to a bowl and mix well with your hands until all evenly combined. If mixture is too wet, add more breadcrumbs, if too dry, add additional milk.
Once well combined, roll meatball mixture into 12 evenly sized meatballs, and place on a baking sheet sprayed with non-stick spray.
Bake meatballs for 12-15 minutes, or until golden brown.
Once finished, divide your pasta sauce between the cooked pasta and the meatballs.
In a large casserole dish, add your pasta. Top with meatballs, spread evenly across the dish. Sprinkle with the breadcrumbs, and then top each with slices of provolone cheese. Spread mozzarella and parmesan evenly over the dish. Bake for 20 minutes, or until cheese is golden brown.
Remove from oven and garnish with additional parmesan cheese and fresh basil.