In a bowl, combine turkey, Parmesan, salt and pepper. Roll into mini meatballs; set aside.
In a large shallow saucepan, heat oil over medium heat. Cook onion, garlic, pepper, zucchini, Italian seasoning and hot pepper flakes for 8 minutes or until softened and starting to turn golden. Stir in pasta sauce and water; bring to a gently boil. Stir in mini meatballs and simmer for about 8 minutes or until meatballs are no longer pink inside.
Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and stir into meatball sauce to coat. Spoon into a 13 x 9 inch (3 L) casserole dish.
In a saucepan, melt butter over medium heat and stir in flour. Cook, stirring for 2 minutes. Whisk in milk and cook, stirring for about 8 minutes or until starting to bubble and thicken. Stir in nutmeg, salt and pepper. Pour evenly over pasta and bake in 375 F (190 C) oven for about 20 minutes or until bubbly.
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