1 jar (24 oz.) Classico® Spicy Tomato and Pesto Pasta Sauce
1 package (8 oz.) Mostaccioli rigati pasta
3/4 lb. ground turkey
1/4 cup seasoned dry breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 tsp. Wyler’s® Chicken Bouillon Granules
Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, in a medium bowl, combine turkey, breadcrumbs, Parmesan cheese, egg and Granules. Mix well and shape into 18 meatballs, about 1-in. size.
In a large saucepan coated with nonstick cooking spray over medium heat, brown meatballs for 2 to 3 minutes, turning occasionally. Add Pasta Sauce, and bring to a boil. Cover, reduce heat to medium low and simmer for 15 to 20 minutes, or until meatballs are cooked through, stirring occasionally. Serve hot with cooked pasta.
If desired, substitute Classico® Spicy Tomato & Pesto Pasta Sauce with Classico® Spicy Tomato & Basil Pasta Sauce. TIP: If desired, prepare meatballs ahead of time, up through Step #1. Cover and refrigerate until ready to cook.
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Pasta di Genoa with Turkey meatballs
by Maria Camacho
All my family loved this recipe!
I'm making it again!