Recipe by my3girlz
I found this Good housekeeping recipe on MSN.com 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.
Top Review by mandabears
I made this and it was easy, I think it needs a little more pizazz, but we liked the fact that it had healthy stuff in it. I made some bread crumbs from whole wheat bread and used this and substituted egg beaters for the egg. Thanks for posting.
- 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 See How It's Made
- Preheat oven to 400°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 just until blended; do not overmix. Shape turkey mixture into thirty-six 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.