Print Options

Back to Meatball Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Meatball Casserole

The mini meatballs in this dish have lots of flavor and give you plenty per serving. If you're cooking for more than two, simply double the recipe and bake in an 8-in. x 8-in. baking dish. Cook until cheese is nice and melted. Anu Riley - Boise, Idaho

2 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

3/4 cup uncooked whole wheat penne pasta
2 tablespoons seasoned bread crumbs
1/4 cup grated Parmesan cheese, divided
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon onion powder
Dash salt
Dash garlic powder
1/4 pound lean ground turkey
3/4 cup marinara sauce or meatless spaghetti sauce
1/4 cup 2% cottage cheese
1/4 cup shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small
bowl, combine the bread crumbs, 2 tablespoons Parmesan cheese, egg
substitute, Italian seasoning, onion powder, salt and garlic powder.
Crumble turkey over mixture and mix well.
Shape into 1/2-in. balls; place on a baking sheet coated with cooking
spray. Bake at 350° for 9-11 minutes or until no longer pink.
Drain pasta and meatballs. In a small bowl, combine meatballs with
marinara sauce. Spoon half of mixture into a 1-qt. baking dish
coated with cooking spray. Top with half of the pasta, cottage
cheese and mozzarella; sprinkle with 1 tablespoon Parmesan cheese.

2 of 2

Meatball Casserole (continued)

Directions (continued)

Repeat layers.
Cover and bake at 350° for 20-25 minutes or until cheese is
melted.
Yield: 2 servings.

Nutrition Facts: 1 serving equals 453 calories, 12 g fat (5 g saturated fat), 66 mg cholesterol, 804 mg sodium, 55 g carbohydrate, 5 g fiber, 30 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.