Nutrition Penne Mini Meatball Bake

Penne Mini Meatball Bake

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This casual take on lasagna is a hearty way to showcase mini ground turkey meatballs in a tomato sauce. Your kids will be begging for more!

INGREDIENTS

12 oz (375 g) ground Ontario turkey

3 tbsp (45 mL) freshly ground Parmesan cheese

1/4 tsp (1 mL) each salt and pepper

2 tsp (10 mL) canola oil

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 small zucchini, diced

2 tsp (10 mL) Italian seasoning

1/2 tsp (2 mL) hot pepper flakes

1 jar (700 mL) tomato basil tomato or pasta sauce

3/4 cup (175 mL) water

1 pkg (454 g) penne pasta

Béchamel Sauce:

2 tbsp (25 mL) butter

3 tbsp (45 mL) all purpose flour

2 cups (500 mL) milk

1/4 tsp (1 mL) freshly grated nutmeg

1/4 tsp (1 mL) each salt and freshly ground

black pepperDIRECTIONS:
ONE: In a bowl, combine turkey, Parmesan, salt and pepper. Roll into mini meatballs; set aside. In a large shallow saucepan, heat oil over medium heat.

TWO: Cook onion, garlic, pepper, zucchini, Italian seasoning and hot pepper flakes for 8 minutes or until softened and starting to turn golden. Stir in pasta sauce and water; bring to a gently boil.

THREE: Stir in mini meatballs and simmer for about 8 minutes or until meatballs are no longer pink inside.

FOUR: Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and stir into meatball sauce to coat. Spoon into a 13 x 9 inch (3 L) casserole dish.

FIVE: In a saucepan, melt butter over medium heat and stir in flour. Cook, stirring for 2 minutes. Whisk in milk and cook, stirring for about 8 minutes or until starting to bubble and thicken. Stir in nutmeg, salt and pepper. Pour evenly over pasta and bake in 375 F (190 C) oven for about 20 minutes or until bubbly.

Recipe provided courtesy of Turkey Farmers of Ontario.

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