Baked Penne With Turkey Meatballs
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Baked Penne With Turkey Meatballs
  Penne    Turkey    Meatballs  
Last updated 6/12/2012 1:06:18 AM. Recipe ID 31716. Report a problem with this recipe.
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      Title: Baked penne with turkey meatballs
 Categories: Cooking liv, Import
      Yield: 1 Servings
MMMMM-----------------------FOR MEATBALLS----------------------------
      1 lb Ground turkey
      1 lg Garlic clove; minced
    3/4 c  Fresh bread crumbs
    1/2 c  Finely chopped onion
      3 tb Pine nuts; toasted, cooled,
           -and chopped
    1/2 c  Minced fresh parsley leaves
      1 lg Egg; beaten lightly
      1 ts Salt
      1 ts Black pepper
      4 tb Olive oil
      1 lb Penne
  1 1/2 c  Coarsely grated mozzarella
           -cheese; (about 6 ounces)
      1 c  Freshly grated romano
           -cheese; (about 3 ounces)
      6 c  Tomato sauce
      1    Container; (15 oz) ricotta
  Make meatballs:
  In a bowl, stir together well turkey, garlic, bread crumbs, onion,
  pine nuts, parsley, egg, salt, and pepper and form into meatballs
  about 1-inch in diameter. In a large heavy skillet heat 2 tablespoons
  oil over moderately heat heat until hot but not smoking and cook half
  of meatballs, shaking skillet, until browned and cooked through,
  about 4 minutes. Transfer meatballs to paper towels to drain and
  brown remaining meatballs in remaining 2 tablespoons oil in same
  Preheat oven to 375 degrees and oil a 3 to 4 quart gratin dish or
  other shallow baking dish.
  In a kettle of salted boiling water cook pasta until just al dente,
  about 8 minutes, and drain well. In a small bowl toss together
  mozzarella and Romano. Spoon about 1 1/2 cups tomato sauce and half
  of meatballs into prepared dish and spoon half of pasta on top.
  Spread half remaining sauce and half cheese mixture over pasta. Top
  with remaining meatballs and drop dollops of ricotta over meatballs.
  Spread remaining pasta over ricotta and top with remaining sauce and
  remaining cheese mixture. Bake penne in middle of oven 30 to 35
  minutes, or until golden, and let stand 10 minutes before serving.
  Yield: 6 to 8 servings
  NOTES : Recipe courtesy of Gourmet Magazine

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Recipe ID 31716 (Apr 03, 2005)

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