Ingredients

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

Preparation

  1. Preheat oven to 400 F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
  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. 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. 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