• Preheat the oven to 350 degrees.
• Spray a 9x5-inch baking dish with cooking spray. Set it aside.

Cook the pasta:

• Bring a pot of salted water to a boil. Cook your pasta according to the package. Preferably, al dente as the pasta will continue cooking in the oven.

  Drain the pasta water using a colander and set the cooked pasta aside. Be sure to drizzle olive oil over the pasta to prevent it from sticking.
• Over medium heat, warm your favorite red sauce in a large sauce pot over the stove. I used Delallo’s Spicy Arrabbiata sauce.
• Once the sauce is hot, add the cooked pasta into the sauce. Toss the sauce and the pasta together until the noodles are well coated in the sauce. Reduce heat to low.

Prepare the chicken meatballs:

• In a mixing bowl combine, your ground chicken, egg, milk, Italian breadcrumbs, parmesan cheese, garlic powder, onion, powder, and dried parsley. Blend well using your hands.
• Take 2 mozzarella sticks and cut each stick into 6 pieces – total 12 pieces.
• Begin to roll your chicken meatballs, placing one small piece of mozzarella in the center of each meatball. I was able to get 12 medium sized meatballs.
• Heat a large skillet over medium heat. Spray the skillet with non-stick cooking spray and brown your chicken meatballs on all sides. Turn frequently to prevent sticking or burning.
• Once all of the meatballs have a light brown sear, you'll assemble the dish.

Assemble the dish:

• Next, you'll add the pasta with the sauce into the 9x5-inch prepared baking dish.
• Nestle the browned meatballs into the pasta. Cover the dish with foil and bake the entire dish for 20-25 minutes or until the meatballs are fully cooked through. You'll want them to be 165 degrees Fahrenheit to ensure doneness.
• Once fully cooked, remove the foil and top the meatballs with extra parmesan cheese, red pepper flakes and fresh basil.
• Serve and enjoy!