Recipe: Italian Turkey Meatballs with Mostaccioli

ITALIAN TURKEY MEATBALLS WITH MOSTACCIOLI

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain
6 slices turkey bacon, cooked, crumbled
2 lb. ground turkey
3/4 cup Italian style bread crumbs
1 oz. (1/4 cup) grated fresh Parmesan cheese
2 garlic cloves, minced
2 eggs, beaten
1 (16 oz.) pkg. uncooked mostaccioli (tube-shaped pasta)
1 (28 oz.) jar spaghetti sauce
1 (14.5 oz.) can Italian-style diced tomatoes, undrained
1 teaspoon sugar
Shredded fresh Parmesan cheese (optional, for serving)

Heat oven to 350 degrees F.

In large bowl, combine spinach, cooked bacon, ground turkey, bread crumbs, 1/4 cup Parmesan cheese, garlic and eggs; mix well. Shape into 1 1/2-inch meatballs; place in ungreased l5x10x1-inch baking pan.

Bake at 350 degrees F for 18 to 22 minutes or until browned and thoroughly cooked.

Meanwhile, cook mostaccioli to desired doneness as directed on package. Drain.

In large saucepan, combine spaghetti sauce, tomatoes and sugar; cook until thoroughly heated.

Serve hot meatballs and sauce over mostaccioli. Sprinkle with Parmesan cheese.

TO MAKE-AHEAD:
Make and bake the meatballs the day before; cover and refrigerate them. When ready to serve, toss the meatballs with some of the spaghetti sauce and warm them in the microwave or in a saucepan until they are heated through.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: The Best of Italian, Mexican and Chinese, Pillsbury Classic Cookbooks #215, January 1999