3 sliced white bread, torn into small pieces
1 1/2 lbs ground turkey breast
1 egg
1/4 reduced-fat grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 1/2 tsp. fennel seeds, crushed
3 tbsp. olive oil
1 onion, chopped
1 (24 oz jar) marinara sauce
1/3 cup sundried-tomato pesto
8 oz rigatoni pasta
8 oz bocconcini (mini mozzarella balls) halved (room temp)

In a large bowl, combine bread and water, let stand 5 minutes. Add ground turkey, egg, Parmesan, parsley, and fennel seeds. With hands, gently mix until well combined. Shape mix into 12 balls.

In a large skillet over medium heat, heat 2 tablespoons oil. Add meatballs. Cook, turning, until browned on all sides. Drain on paper towels.

In a large pot, heat remaining oil over medium heat. Add onion, cook, stirring, until softened. Stir in sauce, pesto, and 1/2 cup water. Add meatballs. Cover, bring to boil.

Reduce heat to medium-low, cook for 20 minutes. Cook pasta as directed, drain.

Toss pasta with bocconcini and half of sauce. Transfer to serving bowl.

Top with meatballs and remaining sauce. Sprinkle with additional Parmesan cheese and parsley.

Submitted by: Sherry Monfils