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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this Good housekeeping recipe on this morning, it seems like it would be a good dish so I am posting it here for safekeeping until I get to try it. Ingredients:
1 lb ground turkey |
1/4 cup plain dried breadcrumbs |
1/4 cup loosely packed fresh parsley leaves, chopped |
1 garlic clove, crushed with press |
1 large egg |
1 cup freshly grated romano cheese |
1 (16 ounce) package farfalle pasta or 1 (16 ounce) package bow tie pasta |
1 tablespoon cornstarch |
1 1/2 cups 2% low-fat milk |
1 (14 -14 1/2 ounce) can reduced-sodium chicken broth |
1 (9 ounce) bag baby spinach |
ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. Line 15 1/2 by 10 1/2 jelly-roll pan with parchment paper or foil.
3. In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.
4. Bake meatballs 20 minutes.
5. Meanwhile, heat large covered saucepot of water to boiling over high heat.
6. Add pasta and cook 2 minutes less than label directs.
7. Drain pasta; return to saucepot.
8. In 2-cup liquid measuring cup, whisk cornstarch into milk.
9. 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.
10. 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.
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