Baked Penne with Turkey Meatballs & Spinach

Baked Penne with Turkey Meatballs & Spinach

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 8
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Ingredients


1/2 tsp Black pepper (for meatballs)
3/4 cup Bread crumbs, seasoned (for meatballs)
454 gm Ground turkey, extra lean (for meatballs)
1 clove(s) Garlic (minced, for meatballs)
1 cup, shredded Mozzarella cheese, partially skimmed
1 tbsp Olive oil
1/2 cup Parmesan cheese, grated (for meatballs)
1/4 cup Parsley, fresh (chopped, for meatballs)
1 1/4 cup Pasta, Penne, dry (makes around 3 cups cooked penne)
1 1/2 cup Ricotta cheese (skimmed milk)
1 dash Salt (or to taste, for meatballs)
4 cup Spinach (chopped)
3 cup Tomato sauce, canned (choice of store-bought brand)
1/4 cup Yellow onion (for meatballs)

Instructions


Gently combine all the meatball ingredients, except for the olive oil, in a large bowl. Form the turkey mixture into 1-inch balls - you should get approximately 24 meatballs.

Heat 1 tablespoon olive oil in a heavy medium skillet. Add 1 cup pasta sauce. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are almost cooked through, stirring occasionally, about 10 minutes. Remove from heat.

Meanwhile, cook the penne as instructed on the package. Once cooked, add it to the skillet with meatballs and sauce.

Preheat oven to 375F.

Combine the ricotta, spinach and 3/4 cup of shredded mozzarella (save the 1/4 cup for later). Add to the meatballs. Pour the meatballs, penne and ricotta cheese mixture into a large lightly greased casserole dish.

Top the casserole dish with reserved mozzarella and place into the oven and bake for 40 minutes until the top is golden brown. Remove from oven and let sit for 10 minutes before serving.

Nutrition Facts

Per Portion

Calories 377
Calories from fat 110
Calories from saturated fat 53
Total Fat 12.2 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.1 g
Cholesterol 62 mg
Sodium 1036 mg
Potassium 760 mg
Total Carbohydrate 35 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Protein 32 g

Dietary servings

Per Portion


Grain 1.2
Meat 0.6
Milk Alternative 0.6
Vegetables 1.3

Energy sources


Pygal 37% 460.893585657 160.995731156 29% 369.632989898 282.135455479 34% 303.690292502 151.676899446 37% 29% 34% Carbohydrates Fat Protein
Recipe from: no reEats
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