Baked Rigatoni with Mini Turkey Meatballs
- Number of Servings: 4
Ingredients
1/2 pound 93% lean ground turkey1 egg1/3 cup plain bread crumbs1 tsp black pepper1/2 tsp salt1/2 tsp dried thyme1/2 tsp dried oregano1/2 tsp dried basil2 tsp dried parsley1/2 tsp crushed red pepper flakes (optional)4 oz rigatoni pasta1 1/2 tsp olive oil3 cloves garlic, minced1/2 28oz can crushed tomatoes with basil and oregano added1/2 cup grated mozzarella2/3 cup part-skim ricotta4-5 fresh basil leaves, chopped or in a chiffonade
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
Mix ground turkey, egg, bread crumbs, 1/2 tsp black pepper, salt, thyme, oregano, dried basil, parsley, and 1/4 tsp red pepper flakes. Make into mini-meatballs and place on baking sheet (should make about 20 meatballs). Bake in oven for 15-20 minutes, stirring once halfway, until cooked through.
Meanwhile, boil lightly salted water in a pan. Add pasta and cook until al dente. Drain.
In another pan, heat olive oil. Add garlic and saute lightly. Add crushed tomatoes and the other 1/2 tsp black pepper and the other 1/4 tsp crushed red pepper flakes. Simmer on low until meatballs and pasta are done. (You can also use a jarred pasta sauce for this recipe or substitute any pasta sauce recipe you prefer.)
Mix together pasta, meatballs, and sauce. Pour 1/2 of this mixture into a baking dish (a bread pan works nicely). Top pasta mixture with 1/2 of the mozzarella and 1/2 the ricotta. Add the other 1/2 of the pasta mixture. Add the remaining ricotta and mozzarella. Place in the oven until bubbling. Garnish with the fresh basil.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SPIFFYTIFFY3.
Mix ground turkey, egg, bread crumbs, 1/2 tsp black pepper, salt, thyme, oregano, dried basil, parsley, and 1/4 tsp red pepper flakes. Make into mini-meatballs and place on baking sheet (should make about 20 meatballs). Bake in oven for 15-20 minutes, stirring once halfway, until cooked through.
Meanwhile, boil lightly salted water in a pan. Add pasta and cook until al dente. Drain.
In another pan, heat olive oil. Add garlic and saute lightly. Add crushed tomatoes and the other 1/2 tsp black pepper and the other 1/4 tsp crushed red pepper flakes. Simmer on low until meatballs and pasta are done. (You can also use a jarred pasta sauce for this recipe or substitute any pasta sauce recipe you prefer.)
Mix together pasta, meatballs, and sauce. Pour 1/2 of this mixture into a baking dish (a bread pan works nicely). Top pasta mixture with 1/2 of the mozzarella and 1/2 the ricotta. Add the other 1/2 of the pasta mixture. Add the remaining ricotta and mozzarella. Place in the oven until bubbling. Garnish with the fresh basil.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SPIFFYTIFFY3.
Nutritional Info Amount Per Serving
- Calories: 391.9
- Total Fat: 14.5 g
- Cholesterol: 126.4 mg
- Sodium: 688.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.8 g
- Protein: 25.0 g
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