3garlic cloves1 clove crushed with garlic press and 2 thinly sliced
1largeegg
1cupfreshly grated pecorino-romano cheese
1package16 ounces farfalle or bow-tie pasta
1tablespooncornstarch
1½cupsreduced-fat2% milk
1can14½ ounces reduced-sodium chicken broth
1bag9 ounces baby spinach
¼teaspoonground black pepper
Instructies
Preheat oven to 400°F.
Line 15½” by 10½” jelly-roll pan with foil.
In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, crushed and sliced garlic, egg, and ¼ cup Romano cheese just until blended; do not overmix.
Shape turkey mixture into 1-inch meatballs (you will have about 36); place in prepared pan.
Bake 20 minutes.
Meanwhile, cook pasta as label directs, but drain 2 minutes before indicated cooking time; return to saucepot.
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; stir in spinach, ½ cup grated Romano, and pepper.
Add meatballs and gently toss to combine.
Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining ¼ cup grated Romano.
Bake 20 minutes or until hot in the center and golden brown on top.