Penne and Meatball Casserole

Penne and Meatball Casserole

by Matéo Thomas 2 years ago
0 (0)
40 minutes
409.7 kcal
39.8 g carbs
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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. 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. 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. 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. 4. Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
  5. 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. 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