Turkey Meatball and Penne Casserole |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson; 481 calories, 11 g fat Ingredients:
1 lb penne |
1 cup shredded reduced-fat mozzarella cheese |
2 tablespoons grated parmesan cheese |
2 tablespoons grated romano cheese |
1 lb low-fat ricotta cheese |
6 cups tomato sauce (homemade or store-bought jarred sauce, for pasta) |
turkey meatballs (turkey meatballs, the entire recipe) |
Directions:
1. Preheat oven to 350°; cook pasta according to package directions; drain and set aside.
2. In a bowl, combine the cheeses; set aside.
3. Spread 2 cups pasta sauce on the bottom of a 3 to 4 quart casserole.
4. Place half the meatballs on the sauce, then half the penne on top of the meatballs.
5. Pour 2 cups tomato sauce in the casserole, followed by half the cheese mixture, the remaining pasta, the remaining meatballs, the rest of the sauce, and the remaining cheese.
6. Place the casserole in the center of the oven; bake for about 40 minutes, until bubbly and the top begins to brown.
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