Italian Wedding Pasta

I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  lb ground chicken (or turkey)
• 1⁄4 cup  breadcrumbs (I use Italian, use plain if you wish)
• 1⁄4 cup  loosely packed fresh parsley leaves, chopped
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon salt
• 2  garlic cloves, pressed
• 1  large egg
• 1  cup  freshly grated romano cheese, divided
• 1 (16 ounce) box farfalle pasta (bow ties)
• 1  tablespoon cornstarch
• 1 1⁄2 cups reduced-fat milk
• 15 1⁄2 ounces chicken broth
• 1 (9 ounce) bag  Baby Spinach
•  fresh ground black pepper, to taste

Directions

1. Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
2. In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
3. Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
4. Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
5. Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
6. Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.