Baked Penne and Turkey Meatballs

Servings Per Recipe 6 servings

• Amount Per Serving
• Calories 447
• Total Fat (g) 11
• Saturated Fat (g) 3
• Cholesterol (mg) 153
• Sodium (mg) 972
• Carbohydrate (g) 54
• Fiber (g) 1
• Protein (g) 34

Percent Daily Values are based on a 2,000 calorie diet

• 1  package (1.3 pounds) ground turkey
• 2  cups cornflakes, finely crushed
• 2  eggs, lightly beaten
• 3/4  teaspoon Italian seasoning
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1  box (8 ounces) gluten-free rice penne (such as De Boles)
• 1  jar (26 to 28 ounces) gluten-free marinara sauce (such as Victoria)
• 1-1/2  cups shredded reduced-fat mozzarella cheese

Directions

1. Heat oven to 400 degrees F. Line a baking sheet with nonstick foil.

2. In a large bowl, blend turkey, cornflakes, eggs, Italian seasoning, salt and pepper. Shape into 12 meatballs,1/4 cup each.

3. Transfer to prepared baking sheet; bake at 400 degrees F for 15 minutes. Turn and bake an additional 15 minutes. Meanwhile, cook pasta in boiling water for 1 minute less than package directions (about 5 minutes). Drain.

4. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray; add pasta. Toss with the meatballs, marinara and 1 cup of the cheese. Scatter remaining 1/2 cup cheese over dish. Bake at 400 degrees F, uncovered, for 25 minutes or until bubbly. Let stand 10 minutes before serving.