Archive for the 'Pasta' Category

Dave’s Turkey Meatballs

Monday, March 19th, 2012

OK.  So we can’t give you the Cavallaro family spaghetti sauce recipe.  That’s TOP SECRET.  🙂  But these are the meatballs that Dave makes with them, and they are AWESOME.  We don’t ever make them with beef anymore…


1/4 cup Italian Breadcrumbs
2 Tbs milk
2 eggs
2 tsp parsley
2 tsp garlic powder
pepper to taste
1 lb ground turkey (not leaner than 93%)
Pam (or other cooking spray)


Cover a pan with foil.  Spray with Pam.  Set aside.  Heat oven to 350.

In a large bowl stir together breadcrumbs and milk.  The key to the whole recipe is to not overwork/over mix.

Add two eggs and mix until just combined.

Add ground turkey and spices.  Mix until just combined.

Roll into meatballs around 1.5 – 2 inches in diameter. Put on prepared pan and bake for 20 minutes.

Once done, drop meatballs into your sauce and enjoy!

Penne Arrabiatta

Thursday, April 24th, 2008

This recipe originally had no meat in it, but we thought the ground turkey would be great in there.  It is a quick and easy weeknight meal that our family really likes.


1 lb Ground Turkey

1 (28 oz) can crushed tomatoes

clove garlic, minced

1 small onion, chopped

2 tablespoons olive oil

salt & pepper

1 teaspoon oregano

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh parsley

1 teaspoon red pepper flakes

1lb penne (or other preferred pasta)


1. Saute garlic and onion in olive oil (in a sauce pot) until transparent.

2.  Add turkey and cook until browned.

3. Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.

4. Cook pasta in lightly salted, boiling water until cooked el dente.

5. Drain pasta and place in serving bowl with some of the sauce.  Gently toss until coated.

6.  Serve with additional sauce and top with freshly grated Parmesan cheese (optional).

Garlic Chicken Pasta

Tuesday, November 20th, 2007

I made this last night and it turned out good…  It was a recipe I found online, but tailored it a bit to make it less fattening.  It didn’t sacrifice taste though…  A nice quick weeknight meal.


1lb boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 oz) can stewed tomatoes
2 Tbs extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cloves minced garlic
1 lb spaghetti
salt and pepper


1. Cut chicken breasts into bite-sized pieces. Lightly brown in skillet with olive oil.

2. Add water, mushrooms, garlic, and spices.

3. Add tomatoes, wine, salt and pepper to taste.

4. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.

5. Cook pasta until al dente. Drain pasta, place into serving dish.

6. Quickly pour chicken mixture over pasta, toss and serve.