TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE
This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)
Provided by Kittencalrecipezazz
Categories Penne
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
- Form into about 1-inch size balls.
- In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
- Set oven to 375 degrees.
- Grease a 4-quart baking dish.
- In a small bowl mix together shredded mozzarella and Parmesan cheese.
- Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
- Then spoon HALF of the pasta on top.
- Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
- Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
- Spread remaining pasta over the ricotta.
- Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
- Bake for about 35-40 minutes or until golden.
- Let stand for 15 minutes before serving.
PENNE WITH TURKEY MEATBALLS
Make and share this Penne With Turkey Meatballs recipe from Food.com.
Provided by pamsbm
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl add bread crumbs, milk and mix until well combined.
- Mix in eggs and 1/2 cup Romano cheese and mix well.
- Add turkey and gently combine, being careful not to overwork the meat.
- Season with salt and pepper.
- Shape into golf-size balls.
- In a large skillet heat the oil over medium heat.
- When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
- Turn meatballs and brown other side.
- Continue to cook until all sides are golden brown.
- Add tomato sauce and bring to a boil.
- Lower heat and allow meatballs to simmer for 5 minutes.
- Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
- In a large pot, bring 6 quarts of salted water to boil.
- Add pasta and cook until al dente, about 8 minutes.
- Drain pasta, do not rinse pasta with water.
- Remove meatballs from sauce and place in serving bowl.
- Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
- Place the cooked penne into the skillet with the remaining sauce and toss well.
- Pour pasta into a large serving bowl and serve alongside of meatballs.
Nutrition Facts : Calories 597.7, Fat 21.6, SaturatedFat 5.5, Cholesterol 125.8, Sodium 1302.7, Carbohydrate 75.2, Fiber 11.6, Sugar 9.3, Protein 29.5
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