Italian Wedding Pasta

• 1 Pound ground turkey
• 1/4 cup plain dried bread crumbs
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1 clove garlic, crusch with press
• 1 large egg
• 1 cup freshly grated Romano cheese
• 1 package (16 ounces) fafalle or bow tie pasta
• 1 tablespoon cornstarch
• 1 1/2 cups reduced-fat (2%) milk
• 1 Can (14 to 14 1/2 ounces) reduced-sodium chicken broth
• 1 bag (9 ounces) baby spinach
• Ground black pepper

1. 1. Preheat oven to 400 F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
2. 2. In medium bowl, with fingertips, mix turkey, bread crumgs, parsley garlic, egg and 1/4 cup Romano just blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan. Bake meatballs 20 inutes.
3. 3. Meanwhile, heat large covered sauceport ofwater to boiling over high heat. Add pasta adn cook 2 minute less than label directs. Drain pasta; return to saucepot.
4. 4. In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stire in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot int he center and golden brown on top

ground turkey, bread crumbs, parsley, clove garlic, egg, freshly grated romano cheese, pasta, cornstarch, milk, chicken broth, baby spinach, ground black pepper

Taken from www.epicurious.com/recipes/member/views/italian-wedding-pasta-1236669 (may not work)