Italian Wedding Pasta

• ground turkey↗1 lb
• plain dried breadcrumbs↗1⁄4 cup
• fresh parsley leaves, chopped↗1⁄4 cup
• garlic clove, crushed with press↗1
• large egg↗1
• freshly grated romano cheese1 cup
• farfalle pasta or bow tie pasta↗1

  16 ounce

• cornstarch↗1 tablespoon
• 2% low-fat milk↗1 1⁄2 cups
• reduced-sodium chicken broth↗1

  14 -14 1/2 ounce

• Baby Spinach↗1

  9 ounce

• ground black pepper↗

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.

3. 3

   In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.

4. 4

   Bake meatballs 20 minutes.

5. 5

   Meanwhile, heat large covered saucepot of water to boiling over high heat.

6. 6

   Add pasta and cook 2 minutes less than label directs.

7. 7

   Drain pasta; return to saucepot.

8. 8

   In 2-cup liquid measuring cup, whisk cornstarch into milk.

9. 9

   Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine.

10. 10

    Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.