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.
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.