Ingredients:
- 1 lb (454 g) dry rotini pasta
- 1 lb (454 g) lean ground turkey
- 1 egg, beaten
- 1/3 cup (15 g) breadcrumbs
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/4 cup (15 g) chopped fresh parsley
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 rosemary sprig
- 1/4 cup (15 g) sliced fresh basil
- 1 28 oz (794 g) can tomato sauce
- 1 tbsp (12 g) sugar
- 2 cups (226 g) grated mozzarella
- 2 tbsp (30 ml) plus 2 tbsp (30 ml) olive oil, divided
- Salt and pepper to taste
Method:
Pre-heat oven to 425 F (218 C).
Bring a pot of salted water to a boil. Add pasta and cook until al dente, 2 minutes less than the box instructions or around 6-7 minutes. Strain and reserve cooked pasta.
Meanwhile, add ground turkey, salt, pepper, garlic powder, onion powder, chopped parsley, breadcrumbs, and egg to a mixing bowl and combine fully. Roll into 1 inch (2.5 ml) meatballs and place on a baking sheet lined with parchment paper. Drizzle olive oil over the meatballs and place in the oven for 6-7 minutes, or until slightly seared.
Meanwhile, heat olive oil in a large skillet over medium high heat. Add onion, garlic, and the whole rosemary sprig and cook for 3 minutes. Add tomato sauce and bring to a simmer. Add sugar, salt, and pepper and stir to combine. Cook for 4-5 minutes. Add meatballs to the sauce and cook for 3-4 minutes more. Add pasta and half the cheese and stir to combine.
Transfer the contents of the pot to a greased 9’ x 12’ baking dish. Top with remaining cheese and bake for 7-8 minutes, or until the cheese is browned slightly. Let rest for 10 minutes, then serve garnished with fresh basil.
