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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Meatballs
1 lb ground turkey
1/2 cup panko crumbs
1/4 cup minced green onion and red bell pepper
1 egg
2 clove garlic, minced
3 tbsp chopped fresh parsley
1 tsp Italian seasoning
1/2 tsp salt
1 (16 oz) box rigatoni, cooked al dente
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Zesty Tomato Sauce
2 tbsp vegetable oil
1 cup chopped onion
3 clove garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tbsp minced parsley
1 tsp Italian seasoning, sugar and salt
Make sauce in a large saucepan by heating oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
Preheat oven to 350. Line a rimmed baking sheet with foil and place a cooling rack over pan. Spray rack with cooking spray.
In a medium bowl, combine meatball ingredients and shape into golf ball size balls. Place on prepared cooling rack. Bake for 15-17 minutes or until lightly browned. Set aside.
Lightly grease a 13x9 inch baking pan. In a large bowl, combine cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half the mixture into prepared baking dish. Top evenly with half the meatballs. Spoon half the tomato sauce over meatballs and sprinkle with mozzarella cheese. Repeat procedure and end layering by sprinkling with parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with parsley. Serves 8-10
NOTE: Can be frozen up to 1 month and thawed in refrigerator before baking.
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TURKEY MEATBALL PASTA BAKE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Meatballs
1 lb ground turkey
1/2 cup panko crumbs
1/4 cup minced green onion and red bell pepper
1 egg
2 clove garlic, minced
3 tbsp chopped fresh parsley
1 tsp Italian seasoning
1/2 tsp salt
1 (16 oz) box rigatoni, cooked al dente
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Zesty Tomato Sauce
2 tbsp vegetable oil
1 cup chopped onion
3 clove garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tbsp minced parsley
1 tsp Italian seasoning, sugar and salt
Make sauce in a large saucepan by heating oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
Preheat oven to 350. Line a rimmed baking sheet with foil and place a cooling rack over pan. Spray rack with cooking spray.
In a medium bowl, combine meatball ingredients and shape into golf ball size balls. Place on prepared cooling rack. Bake for 15-17 minutes or until lightly browned. Set aside.
Lightly grease a 13x9 inch baking pan. In a large bowl, combine cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half the mixture into prepared baking dish. Top evenly with half the meatballs. Spoon half the tomato sauce over meatballs and sprinkle with mozzarella cheese. Repeat procedure and end layering by sprinkling with parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with parsley. Serves 8-10
NOTE: Can be frozen up to 1 month and thawed in refrigerator before baking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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