Wedding Pasta

5
Beth Streeter

By
@bakeratheart

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 2 lb
    ground turkey
  • 1/2 c
    seasoned bread crumbs
  • 1/2 c
    fresh parsley leaves chopped
  • 3 clove
    fresh garlic pressed or minced
  • 2 large
    eggs
  • 1 1/2 c
    freshly shredded romano cheese
  • 1 pkg
    penne, or bowtie pasta
  • 2 Tbsp
    cornstarch
  • 2 c
    milk (1% or 2%)
  • 2 c
    chicken broth, reduced sodium
  • 1 bag(s)
    baby spinach

How to Make Wedding Pasta

Step-by-Step

  1. Preheat oven to 400 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
  2. In 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.
  3. Meanwhile, 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.
  4. 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. 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.

Printable Recipe Card

About Wedding Pasta

Course/Dish: Pasta
Main Ingredient: Turkey
Regional Style: Italian
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy




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