Florentine Macaroni and Cheese with Turkey Sausage Meatballs



1 pound corkscrew whole wheat pasta 
1 1/2 pounds ground turkey 
salt and pepper 
2 sprigs fresh thyme, leaves stripped and finely chopped 
3 cloves garlic, grated 
1 teaspoon crushed red pepper flakes 
1 teaspoon Penzey’s breakfast sausage blend, optional 
1 egg 
3/4 cup fresh bread crumbs 
2 boxes thawed and drained, 10 ounces, chopped frozen spinach 
3 tablespoons EVOO 
2 tablespoons all-purpose flour 
1 cup chicken stock 
1 cup 1% milk 
1/8 teaspoon grated nutmeg
1 cup grated Parmigiano Reggiano 
8 oz reduced fat cream cheese 

 Preheat oven to 450 degrees F. Place a large pot of water on to boil for pasta. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, thyme, anise/fennel seeds, garlic, crushed red pepper flakes, sausage blend, egg, and bread crumbs. Form 8 large round meatballs, about 3 to 4-inches. Arrange on a lightly oiled baking sheet and roast 17 to 18 minutes. Once water has come to a boil, place a small handful of salt in the water and add the pasta to cook to al dente. 

While the meatballs roast and pasta boils, in a medium sauce pot add extra virgin olive oil over medium heat, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the grated Parmigiano and reduce heat to the lowest setting. Add spinach to the sauce. Strain pasta leaving a couple tablespoons water in the pot for a moist sauce; return pasta to the pot. Add the spinach-white sauce to the pasta pot and stir in cubes of cream cheese. Serve pasta with 2 meatballs per person and extra Parmigiano Reggiano on top. Recipe adapted from here.

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