Meatball Casserole

This recipe (Healthy Cooking magazine, January 2009) was one that we picked out because we generally have a lot of the ingredients for it, so it makes it cheap to buy for when we go grocery shopping.

The first thing to do is to cook the whole wheat pasta; rinse and set aside.

Then in a bowl, combine the bread crumbs (the recipe calls for seasoned; we used panko), grated Parmesan, egg substitute, Italian seasoning, onion powder, salt, garlic powder and ground turkey.


Mix well and then combine into balls and place on a baking sheet coated with cooking spray.


Cook those meatballs for about 10 minutes at 350 degrees.

Combine the meatballs and marinara sauce and spoon about half of that mixture into a baking dish. top with a layer of pasta, cottage cheese, mozzarella and Parmesan. Repeat.

Cook at 350 degrees for about 20 minutes.


The sauce we used was a red pepper sauce and it provided for a nice flavor profile in the dish. Unfortunately, since we decided to increase the meal size to accommodate the amount of turkey we had, we didn't add enough salt and the turkey tasted a bit bland. If we make this again, we will be sure to add some more seasonings in the meatball formation step. Aside from that, though, the meal was very good.