1 1/2 lbs. ground turkey
1/2 cup minced onion
2 large garlic cloves, minced
2/3 cup BelGioioso Parmesan cheese, grated
1/3 cup parsley, chopped
1 1/2 Tbsp. fresh oregano, chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper
2 1/2 Tbsp. dry unseasoned breadcrumbs
1 large egg, beaten
8 oz. BelGioioso Fresh Mozzarella Ciliegine cheese, drained
12 oz. penne pasta
3 cups prepared vodka-tomato pasta sauce
Preheat oven to 425°F.
Combine turkey, onion, garlic, BelGioioso Parmesan, parsley, oregano, seasonings, breadcrumbs and egg in a large bowl; mix until well blended. Shape meat mixture around each BelGioioso Fresh Mozzarella Ciliegine. Bake meatballs until browned, about 12 minutes. Cook pasta until al dente. Drain; toss hot pasta with heated vodka-tomato sauce and warm meatballs. Garnish with extra BelGioioso Parmesan.