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Pasta di Genoa with Turkey Meatballs

Pasta di Genoa with Turkey Meatballs

No need to cook these lasagna noodles ahead of time. To save even more time, prepare Lasagna up through Step #3, cover and refrigerate until ready to bake.

prep. time:
15 min
cook time:
25 min


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  • 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


  1. Cook pasta according to package instructions. Drain and keep warm.
  2. Meanwhile, in a medium bowl, combine turkey, breadcrumbs, Parmesan cheese, egg and Granules. Mix well and shape into 18 meatballs, about 1-in. size.
  3. 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.