ITALIAN WEDDING PASTA

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I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.

Provided by jackieblue

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb ground chicken (or turkey)
1/4 cup breadcrumbs (I use Italian, use plain if you wish)
1/4 cup loosely packed fresh parsley leaves, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, pressed
1 large egg
1 cup freshly grated romano cheese, divided
1 (16 ounce) box farfalle pasta (bow ties)
1 tablespoon cornstarch
1 1/2 cups reduced-fat milk
15 1/2 ounces chicken broth
1 (9 ounce) bag Baby Spinach
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
  • In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
  • Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
  • Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
  • Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
  • Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.

Nutrition Facts : Calories 456.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 99.3, Sodium 723, Carbohydrate 50.9, Fiber 2.8, Sugar 4.1, Protein 33.5

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