Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1.2 pound) package ground turkey | ||
| ¼ c. Hy-Vee whole wheat breadcrumbs | ||
| 2 tbsp. finely shredded carrot | ||
| 1 tsp. Hy-Vee dried Italian seasoning | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 8 oz. dry Hy-Vee whole wheat rotini or penne pasta (3 cups) | ||
| 2 c. Hy-Vee pasta sauce | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Preheat oven to 375 degrees. Lightly coat a baking pan with nonstick cooking spray; set aside.
- In a medium bowl combine ground turkey, breadcrumbs, carrot, Italian seasoning, salt and pepper. Shape mixture into twenty-four meatballs. Place meatballs in prepared pan. Bake for 18 to 20 minutes or until no longer pink.
- Meanwhile, cook pasta according to package directions. Drain. Cook pasta sauce until heated through.
- Divide pasta among 4 serving plates. Top each serving with 4 meatballs and 1/2 cup sauce. Sprinkle with Parmesan cheese.
- For lunches to go: Transfer pasta, meatballs and sauce to individual insulated containers that are safe for heat.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 70mg
- Sodium: 750mg
- Total Carbohydrates: 40g
- Protein: 26g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 20%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Back to School 2011.