Italian Wedding Pasta

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.

• Ready In: 50 mins
• Serves: 8

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 1/2ounce) 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.