Baked Penne With Turkey Meatballs Recipe

• 1 lb Grnd turkey
• 1 lrg Garlic clove chopped
• 3/4 c. Fresh bread crumbs
• 1/2 c. Finely-minced onion
• 3 Tbsp. Pine nuts toasted, cooled, and minced
• 1/2 c. Chopped fresh parsley leaves
• 1 lrg Egg beaten lightly
• 1 tsp Salt
• 1 tsp Freshly-grnd black pepper
• 4 Tbsp. Extra virgin olive oil
• 1 lb Penne
• 1 1/2 c. Coarsely-grated mozzarella cheese - (6 ounce)
• 1 c. Freshly-grated Romano cheese - (3 ounce)
• 6 c. Tomato sauce
• 1 ct Ricotta cheese - (15 ounce)

1. Make meatballs: In a bowl, stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1-inch in diameter.
2. In a large heavy skillet heat 2 Tbsp.
3. oil over moderately-high heat till warm but not smoking and cook half of meatballs, shaking skillet, till browned and cooked through, about 4 min.
4. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 Tbsp.
5. oil in same manner.
6. Preheat oven to 375 degrees and oil a 3- to 4-qt gratin dish or possibly other shallow baking dish.
7. In a kettle of salted boiling water cook pasta till just al dente, about 8 min, and drain well.
8. In a small bowl toss together mozzarella and Romano.
9. Spoon about 1 1/2 c. tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top.
10. Spread half remaining sauce and half cheese mix over pasta.
11. Top with remaining meatballs and drop dollops of ricotta over meatballs.
12. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mix.
13. Bake penne in middle of oven 30 to 35 min, or possibly till golden brown, and let stand 10 min before serving.
14. This recipe yields 6 to 8 servings.

turkey, garlic, fresh bread crumbs, onion, nuts, parsley, egg, salt, black pepper, extra virgin olive oil, penne, mozzarella cheese, freshlygrated romano cheese, tomato sauce, ricotta cheese

Taken from cookeatshare.com/recipes/baked-penne-with-turkey-meatballs-75273 (may not work)