-
1
Make meatballs: In a bowl, stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1-inch in diameter.
-
2
In a large heavy skillet heat 2 Tbsp.
-
3
oil over moderately-high heat till warm but not smoking and cook half of meatballs, shaking skillet, till browned and cooked through, about 4 min.
-
4
Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 Tbsp.
-
5
oil in same manner.
-
6
Preheat oven to 375 degrees and oil a 3- to 4-qt gratin dish or possibly other shallow baking dish.
-
7
In a kettle of salted boiling water cook pasta till just al dente, about 8 min, and drain well.
-
8
In a small bowl toss together mozzarella and Romano.
-
9
Spoon about 1 1/2 c. tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top.
-
10
Spread half remaining sauce and half cheese mix over pasta.
-
11
Top with remaining meatballs and drop dollops of ricotta over meatballs.
-
12
Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mix.
-
13
Bake penne in middle of oven 30 to 35 min, or possibly till golden brown, and let stand 10 min before serving.
-
14
This recipe yields 6 to 8 servings.
