Wednesday, April 29, 2009

Turkey Meatball Pasta Bake

I was looking through the starred posts on my Google reader when I came across this recipe from Reservations Not Required. I didn't realize quite how long this would take. I even used my Kitchen Aid mini chopper to chop the veggies and parsley. It was a good recipe - I wasn't sure how I would like the combo of sour cream and cream cheese, but it wound up tasting like a ricotta mixture. I would make this one again. Oh and the hubs took this picture with our new camera - it should be better than the pictures I've been posting :)

Turkey Meatball Pasta Bake
from Cooking with Paula Deen, September/October 2008
Makes about 8-10 servings

1 pound ground turkey
1/2 cup panko
1/4 cup minced green onion
1/4 cup minced red bell pepper (I omitted)
1 large egg
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 16 0z box rigatoni noodles, cooked and kept warm (I used rotini)
1 8 0z package cream cheese, softened
1/2 cup sour cream
Zesty Tomato Sauce, recipe follows
1 8 0z package shredded mozzarella cheese
1 5 oz package grated Parmesan

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over pan. Spray rack with non-stick cooking spray.

In a medium bowl, combine turkey, breadcrumbs, green onion, bell pepper, egg, garlic, parsley, Italian seasoning, and salt. Shape mixture into golf ball-size balls; place on prepared cooling rack. Bake 15-17 minutes or until lightly browned. Set aside.

Lightly grease 13x9 inch baking dish.

In a large bowl, combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into prepared baking dish. Top evenly with half of meatballs. Spoon half of Zesty Tomato Sauce over meatballs. Sprinkle evenly with mozzarella cheese. Repeat procedure with remaining noodle, meatballs and sauce. Sprinkle evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Serve immediately.

Note: This dish can be made a day ahead of baking. It can also be prepared and frozen for up to 1 month. Thaw in refrigerator before baking.

Zesty Tomato Sauce
Makes about 6 1/2 cups

2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon minced freshly parsley
1 teaspoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt

In a large saucepan, heat oil over medium heat. Add onions and garlic; cook for 5 to 6 minutes, or until onion is tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat.

1 comment:

Joelen said...

This looks like a great meal, especially from Paula Deen!