Italian Wedding Pasta Recipe

Name: Italian Wedding Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground chicken (or turkey); 1/4 cup breadcrumbs (I use Italian, use plain if you wish); 1/4 cup loosely packed fresh parsley leaves, chopped; 1/4 teaspoon pepper; 1/4 teaspoon salt; 2 garlic cloves, pressed; 1 large egg; 1 cup freshly grated romano cheese, divided; 1 (16 ounce) box farfalle pasta (bow ties); 1 tablespoon cornstarch; 1 1/2 cups reduced-fat milk; 15 1/2 ounces chicken broth; 1 (9 ounce) bag Baby Spinach; fresh ground black pepper, to taste

Servings: persons

1 lb ground chicken (or turkey)
1/4 cup breadcrumbs (I use Italian, use plain if you wish)
1/4 cup loosely packed fresh parsley leaves, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, pressed
1 large egg
1 cup freshly grated romano cheese, divided
1 (16 ounce) box farfalle pasta (bow ties)
1 tablespoon cornstarch
1 1/2 cups reduced-fat milk
15 1/2 ounces chicken broth
1 (9 ounce) bag Baby Spinach
fresh ground black pepper, to taste

1
Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
2
In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
3
Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
4
Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
5
Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
6
Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb ground chicken (or turkey), 1/4 cup breadcrumbs (I use Italian, use plain if you wish), 1/4 cup loosely packed fresh parsley leaves, chopped, 1/4 teaspoon pepper, and more.

Yes, Italian Wedding Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Wedding Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions