Directions:
Garlic Butter Chicken Balls:
Preheat oven to 375°F (190°C).
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix until well combined.
Roll the mixture into 16-18 meatballs and place them on a baking sheet lined with parchment paper.
Drizzle melted butter over the chicken balls.
Bake for 20-25 minutes, or until golden brown and cooked through.
Creamy Parmesan Pasta:
While the chicken balls are baking, cook the pasta according to package instructions, then drain and set aside.
In a large skillet, melt butter over medium heat. Add the heavy cream and bring it to a simmer.
Stir in Parmesan cheese, salt, and pepper. Let the sauce thicken for 3-4 minutes.
Toss the cooked pasta into the sauce and stir until fully coated. Garnish with fresh parsley if desired.
Crockpot Ravioli Lasagna:
In a crockpot, layer 1/3 of the marinara sauce, 1/3 of the ravioli, ricotta cheese, mozzarella cheese, and Parmesan cheese.
Repeat the layers until all ingredients are used, ending with a layer of sauce and cheese on top.
Sprinkle dried oregano, salt, and pepper on top.
Cover and cook on low for 3-4 hours or until the ravioli is tender and the cheese is melted and bubbly.
Serve hot with a sprinkle of extra Parmesan cheese on top.
Prep Time: 20 minutes | Cooking Time: 25 minutes (chicken balls) + 30 minutes (pasta) + 3-4 hours (crockpot) | Total Time: 4 hours
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