Ingredients Jump to Instructions ↓

  1. 1 pound(s) ground turkey

  2. 1/4 cup(s) cup plain dried bread crumbs

  3. 1/4 cup(s) fresh parsley leaves , chopped

  4. 1 clove(s) garlic , crushed with press

  5. 2 clove(s) garlic , thinly sliced

  6. 1 large egg

  7. 1 cup(s) freshly grated Romano cheese

  8. 1 package(s) farfalle or bow-tie pasta

  9. 1 tablespoon(s) cornstarch

  10. 1 1/2 cup(s) reduced-fat (2%) milk

  11. 1 can(s) reduced-sodium chicken broth

  12. 1 bag(s) baby spinach

  13. Ground black pepper

  14. 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  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 1/4 cup Romano cheese just until blended; do not overmix. Shape turkey mixture into 36 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes.

  3. 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.

  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, 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.


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