Italian Wedding Pasta

Italian Wedding Pasta
A Sprinkle of This and That


1 pound ground turkey

1/4 cup Italian breadcrumbs

1 Tbsp minced garlic

1 egg, beaten

1 cup grated Parmesan cheese (divided 1/2 cup, 1/4 cup, 1/4 cup)

1 package bow tie pasta (12 ounces)

1 Tbsp cornstarch

1 1/2 cup 2% milk or cream

1 cup chicken broth

1 5 ounce bag fresh spinach

fresh ground pepper, to taste


In a large bowl, make the meatballs.  Place 1 pound of ground turkey, 1/4 cup breadcrumbs, minced garlic, beaten egg and 1/4 cup Parmesan cheese.  Mix with hands until all is incorporated.  Shape into meatballs.  Preheat oven to 400 degrees.  Place meatballs on a baking sheet and bake at 400 degrees for 20 minutes.  Meanwhile, boil water to cook the pasta.  Cook the bow tie pasta 2 minutes less than package cooking time.  Drain.  

In a large pot, whisk together cornstarch and milk.  Add chicken broth and bring to a boil.  Reduce heat to medium high, add pasta and cook for an additional 1-2 minutes.  Stir in spinach, 1/2 cup Parmesan cheese and fresh ground pepper. Add meatballs and stir.  Transfer entire mixture to a 9 x 13 baking dish.  Sprinkle with 1/4 cup Parmesan cheese (the remaining cheese) and bake at 350 degrees for 20 minutes.