Rotini with Turkey Meatballs & Romano Cheese

This easy turkey meatball recipe is made with cherry tomatoes and Barilla Protein+ Pasta.

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Ingredients 7 Servings

Ingredients for Protein+ Rotini with Turkey Meatballs:

  • 1 box Barilla® Protein+® Rotini pasta
  • 5 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, chopped
  • 2 pints multicolor cherry tomatoes, halved
  • 12 ounces turkey breast, ground
  • 2 teaspoons smoked paprika
  • 2/3 cup Parmigiano-Reggiano cheese, grated, divided
  • 1 egg
  • 1 slice soft white bread
  • 1 tablespoon chopped Italian parsley
  • Salt and black pepper to taste
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  • Pre-heat to 450° F. Then, bring a large pot of water to a boil; cook pasta according to package directions reserving one cup of pasta cooking water.
  • Meanwhile, soak bread in water. Get rid of excess liquid in the bread by squeezing it thoroughly, place in a bowl with turkey, half the cheese, paprika, salt and mix all together. 

  • Form small ½ inch diameter meatballs, drizzle with 1 tablespoon olive oil.

  • Roast meatballs in the oven on a sheet pan lined with parchment paper until slightly brown and thoroughly cooked, about 15 minutes. 

  • While cooking the meatballs sauté garlic with 2 tablespoons olive oil in a skillet for two minutes over medium heat. When garlic starts frying add tomatoes, salt, and pepper; sauté for 5-6 minutes.

  • Stir in one cup of pasta cooking water and simmer meatballs for three minutes until pasta finishes cooking.

  • Drain pasta and toss over high heat with meatball sauce. Turn off heat, add remaining cheese, olive oil and parsley.

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