Turkey Meatball Penne Bake
A cozy baked dinner from your Week 3 FareRx bag - about 42g carb and 27g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Keep the penne to about 1 cup cooked - the meatballs and cheese add protein and fat that balance the pasta's carbs.
Ingredients
- •1 cup cooked whole-wheat penne
- •4 turkey meatballs, halved
- •1 oz provolone
- •1 small handful grape tomatoes, halved
- •pinch of Italian seasoning
From your pantry: olive-oil.
Method
- 01
Heat the oven to 400F.
- 02
Toss the penne with the meatballs, halved tomatoes, and Italian in a small baking dish.
- 03
Lay the provolone over the top.
- 04
Bake 20-25 minutes until bubbling and the cheese is golden.
Dietitian’s notes
- →Slightly undercook the penne so it doesn't go soft in the oven.
- →A thin layer of provolone is enough to brown and pull into strands - no need to pile it on.
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