Italian Wedding Pasta - cooking recipe

Ingredients

1 lb ground turkey
1/4 cup plain dried breadcrumbs
1/4 cup loosely packed fresh parsley leaves, chopped
1 garlic clove, crushed with press
1 large egg
1 cup freshly grated romano cheese
1 (16 ounce) package farfalle pasta or (16 ounce) package bow tie pasta
1 tablespoon cornstarch
1 1/2 cups 2% low-fat milk
1 (14 -14 1/2 ounce) can reduced-sodium chicken broth
1 (9 ounce) bag Baby Spinach
ground black pepper

Preparation

Preheat oven to 400\u00b0F.
Line 15 1/2\" by 10 1/2\" jelly-roll pan with parchment paper or foil.
In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.
Bake meatballs 20 minutes.
Meanwhile, heat large covered saucepot of water to boiling over high heat.
Add pasta and cook 2 minutes less than label directs.
Drain pasta; 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, 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 in the center and golden brown on top.