Penne and Meatball Casserole
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Description
A tasty pasta and meatball casserole.
Ingredients
- cooking spray
- ¾ cup uncooked whole wheat penne pasta
- 2 tablespoons seasoned bread crumbs
- ¼ cup grated Parmesan cheese, divided
- 2 tablespoons egg substitute
- ½ teaspoon Italian seasoning
- ⅛ teaspoon onion powder
- 1 dash salt
- 1 dash garlic powder
- ¼ pound lean ground turkey
- ¾ cup meatless spaghetti sauce
- ¼ cup low-fat (2%) cottage cheese
- ¼ cup shredded part-skim mozzarella cheese
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
- 2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- 3. Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
- 4. Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
- 5. Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
- 6. Bake in the preheated oven until cheese is melted, 20 to 25 minutes.
Nutrition Facts
serving: 2 servings
calories: 409.7 kcal
carbohydrates: 39.8 g
protein: 31.7 g
saturated fat: 5.1 g
cholesterol: 62.9 mg
sodium: 1050 mg
fiber: 5 g
sugar: 10.9 g
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