wedding pasta
This became a family favorite from the first time I made it! It is very easy to reheat and the leftovers don't last long. I am not a super fan of one dish meals but this one I love because of the different textures and tastes.
prep time
30 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 pounds ground turkey
- 1/2 cup seasoned bread crumbs
- 1/2 cup fresh parsley leaves chopped
- 3 cloves fresh garlic pressed or minced
- 2 large eggs
- 1 1/2 cups freshly shredded romano cheese
- 1 package penne, or bowtie pasta
- 2 tablespoons cornstarch
- 2 cups milk (1% or 2%)
- 2 cups chicken broth, reduced sodium
- 1 bag baby spinach
How To Make wedding pasta
-
Step 1Preheat oven to 400 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
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Step 2In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/2 cup Romano cheese just until blended; do not over mix. Shape turkey mixture into meatballs (I use a medium cookie scoop so they are bite size) place in prepared pan. Bake meatballs 20 minutes. -
Step 3Meanwhile, heat large covered sauce pot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to sauce pot.
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Step 4In 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. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/2 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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