Slow Cooker Chicken Meatball Pasta Bake – a delicious recipe for easy tender chicken meatballs, combined with penne pasta and topped with ricotta and parmesan cheese.
FOR THE MEATBALLS
455g (1lb) of extra lean chicken mince (can also use turkey or beef)
2 cloves of garlic crushed
a handful of fresh parsley, chopped
pinch of salt
1/4 cup (30g) of Italian dried breadcrumbs (5.5 syns)
FOR THE SAUCE
1.5 cups (320ml) of crushed tomatoes (or passata)
2 tbs of tomato paste
1/2 cup (120ml) of chicken stock
1 small zucchini (courgette), grated
1 small carrot, grated
1 tbs of balsamic vinegar?
1 tbs of mixed herbs
270g (9.5oz) of ricotta cheese
30g (1oz) of parmesan
fresh chopped parsley
salt and black pepper
200g (7oz) of uncooked penne pasta
Add all the ingredients for the sauce to the slow cooker and stir to combine.
In a bowl add the ground chicken, garlic, salt, parsley, egg and breadcrumbs, mix to combine and then form into meatballs (approx 16)
Drop these into the sauce
Set slow cooker to low for 6 hours
When meatballs have almost finished cooked, add the pasta to a saucepan of boiling hot water and cook by package instructions. Drain
Stir the pasta into the meatballs and sauce.
Mix the ricotta with the egg and spoon this on to the top
Sprinkle with the grated parmesan and season with salt and black pepper
Set slow cooker to high and continue to cook for 20 mins until the cheese is melted.
If you prefer the cheese more golden, you can skip this step and place it under the grill/broil until cheese is melted and golden on top.
Serve topped with chopped fresh parsley.