Baked penne with turkey meatballs

Yield: 1 Servings

Measure Ingredient
1 pounds Ground turkey
1 large Garlic clove; minced
¾ cup Fresh bread crumbs
½ cup Finely chopped onion
3 tablespoons Pine nuts; toasted, cooled, and chopped
½ cup Minced fresh parsley leaves
1 large Egg; beaten lightly
1 teaspoon Salt
1 teaspoon Black pepper
4 tablespoons Olive oil
1 pounds Penne
1½ cup Coarsely grated mozzarella cheese; (about 6 ounces)
1 cup Freshly grated romano cheese; (about 3 ounces)
6 cups Tomato sauce
1 \N Container; (15 oz) ricotta cheese


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 manner.

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 1½ 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 Recipe by: Cooking Live Show #CL9051 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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