Penne and Meatball Casserole recipe
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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
Nutrition Info
- 409.7 caloriescarbohydrate: 39.8 gcholesterol: 62.9 mgfat: 13.4 gfiber: 5 gprotein: 31.7 gsaturatedFat: 5.1 gservingSize: -sodium: 1050 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Penne and Meatball Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
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.
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.
Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
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.
Bake in the preheated oven until cheese is melted, 20 to 25 minutes.