“From one of my many cooking magazines. The sauce can be made ahead and reheated before serving and can be frozen up to a month. The pasta dish can be made a day ahead of baking. It can also be made and frozen for up to a month. Thaw in the refrigerator. To cut time use pasta sauce from a jar and add fresh/dried herbs for more flavor. You can also use premade turkey meatballs. Baking time includes time to bake meatballs and also the completed dish.”
1 pan

Ingredients Nutrition


  1. In a large suacepan, heat oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in crushed tomatoes, tomato sauce, tomato paste, parsley, Italian seasoning, sugar and salt. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat. Set aside.
  2. Preheat oven to 350. Line a rimmed baking sheet with aluminim foil. Place a cooling rack over pan. Spray rack with nonstick cooking spray.
  3. In medium bowl combine turkey, panko, green onion, bell pepper, egg, garlic, parsley, Italian seasoning and salt. Shape into golf ball sizeballs; place on prepared rack. Bake 15-17 minutes or until lightly browned. Set aside.
  4. Lightly grease a 13 x 9" baking dish.
  5. In a large bowl combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into baking dish. Top evenly with half of meatballs. Spon half of Zesty Tomato Sauce over meatballs. Sprinkled evenly with mozarella cheese. Repeat procedure with remaining noodles, meatballs and sauce. Sprinkly evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with fresh parsley if desired.
  6. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a