Fusilli Pizzaiola with Turkey Meatballs


Makes 4 servings


2 cans (about 14 ounces each) no-salt-added whole tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup chopped onion
1/4 cup grated carrot
2 tablespoons no-salt-added tomato paste
2 tablespoons chopped fresh basil
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon sugar
1/4 teaspoon black pepper, divided
1 bay leaf
1 pound 93% lean ground turkey breast
1 egg, lightly beaten
1 tablespoon fat-free (skim) milk
1/4 cup Italian-seasoned dry bread crumbs
2 tablespoons chopped parsley
8 ounces uncooked fusilli or other spiral-shaped pasta


  1. Combine tomatoes, tomato sauce, onion, carrot, basil, tomato paste, garlic, thyme, sugar, 1/8 teaspoon pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover; cook on LOW 4-1/2 to 5 hours.
  2. About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350°F. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon pepper. With wet hands, shape mixture into small balls. Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet; bake 25 minutes or until no longer pink in center.
  3. Add meatballs to slow cooker. Cover; cook 45 minutes to 1 hour or until meatballs are heated through. Remove and discard bay leaf. Prepare pasta according to package directions; drain. Place pasta in serving bowl; top with meatballs and sauce.

Nutritional Information

Calories 425
Calories from Fat 11 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 98 mg
Carbohydrate 60 g
Fiber 6 g
Protein 32 g
Sodium 265 mg

Dietary Exchange

Starch 3
Vegetable 2
Meat 3

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