Baked Penne and Turkey Meatballs

Baked Penne and Turkey Meatballs
Servings: 6 Prep 20 mins Bake 400°F 55 mins Cook 5 mins

Ingredients

  • 1 package (1.3 pounds) ground turkey
  • 2 cups gluten-free cornflakes, finely crushed
  • 2 eggs, lightly beaten
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (8 ounces) gluten-free rice penne (such as De Boles)
  • 1 jar (26 to 28 ounces) gluten-free marinara sauce (such as Victoria)
  • 1 1/2 cups shredded reduced-fat mozzarella cheese

Make It

1. Heat oven to 400 degrees F. Line a baking sheet with nonstick foil.

2. In a large bowl, blend turkey, cornflakes, eggs, Italian seasoning, salt and pepper. Shape into 12 meatballs,1/4 cup each.

3. Transfer to prepared baking sheet; bake at 400 degrees F for 15 minutes. Turn and bake an additional 15 minutes. Meanwhile, cook pasta in boiling water for 1 minute less than package directions (about 5 minutes). Drain.

4. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray; add pasta. Toss with the meatballs, marinara and 1 cup of the cheese. Scatter remaining 1/2 cup cheese over dish. Bake at 400 degrees F, uncovered, for 25 minutes or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 447, Fat, total (g): 11, chol. (mg): 153, sat. fat (g): 3, carb. (g): 54, fiber (g): 1, pro. (g): 34, sodium (mg): 972, Percent Daily Values are based on a 2,000 calorie diet.