Turkey Meatballs and Ricotta Bake With Penne

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READY IN: 1hr 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
  • Form into about 1-inch size balls.
  • In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
  • Set oven to 375 degrees.
  • Grease a 4-quart baking dish.
  • In a small bowl mix together shredded mozzarella and Parmesan cheese.
  • Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
  • Then spoon HALF of the pasta on top.
  • Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
  • Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
  • Spread remaining pasta over the ricotta.
  • Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
  • Bake for about 35-40 minutes or until golden.
  • Let stand for 15 minutes before serving.
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