Ingredients:(Italian Wedding Pasta)
1 pound(s) ground turkey
1/4 cup(s) cup plain dried bread crumbs
1/4 cup(s) (loosely packed) fresh parsley leaves, chopped
1 clove(s) garlic, crushed with press
2 clove(s) garlic, thinly sliced
1 large egg
1 cup(s) freshly grated Romano cheese
1 package(s) (16 ounces) farfalle or bow-tie pasta
1 tablespoon(s) cornstarch
1 1/2 cup(s) reduced-fat (2%) milk
1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth
1 bag(s) (9 ounces) baby spinach
Ground black pepper
Directions:(Italian Wedding Pasta)
- Preheat oven to 400 degrees F. Line 15 1/2″ by 10 1/2″ jelly-roll pan with parchment paper or foil.
- In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano cheese just until blended; do not overmix. Shape turkey mixture into 36 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes.
- Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to saucepot.
- In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.