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Monday, September 23, 2013

Penne Rigate Pasta with Turkey Meatballs

My husband and I went to lunch with a couple of friends and we had an awesome time. I had a very light lunch and by 6 o'clock I was already starving.  I wanted to make something quick and so I went for Penne Rigate Pasta and Turkey Meatballs.

These meatballs are made using lean ground turkey meat instead of ground beef and veal.  It's a healthier choice and I love the fact that the turkey is not really greasy.

The pasta I used was Ronzoni, Healthy Harvest, 100% whole grain.  In the past, I've had wheat pasta that is chewy and just simply nasty.  This particular pasta was actually really good.  I love the texture and the flavor. 

The meatballs had a small amount of bread crumbs and parmesan cheese.  And the taste of fresh parsley and dried oregano really came through.  I was really happy with the results.  I baked them in the oven first, and then dropped them in the marinara sauce to continue cooking.

The sauce was on point and the meatballs were moist and really tasty. This was a fantastic dinner.


1 pound wheat pasta cooked al dente
1 pound lean ground turkey
1/4 cup bread crumbs
2 tbsp grated Parmesan cheese
1 egg, lightly beaten
1/3 cup minced onion
1 garlic clove minced
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp dried oregano
cooking spray
Marinara Sauce 

Preheat oven to 400 Degrees F

In a bowl add the ground turkey, bread crumbs, Parmesan cheese, egg, minced onion and garlic, fresh parsley, salt and oregano. Mix well.

Shape turkey mixture into 20 meatballs.  Place on baking sheet coated with cooking spray.  Bake for about 10-12 minutes.  When meatballs are baked, place in a saucepan with the pasta sauce and keep on simmer for another 10 minutes or so as they will continue to cook.  Meatballs will be nice and tender.  Enjoy with your favorite wheat pasta.

1 comment:

  1. This looks delicious..the sauce is so bright.