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Makes 8 servings
16 oz. shell pasta, uncooked
16 oz. frozen turkey meatballs
3 Tbsp. butter
½ cup sliced onions (about one medium onion)
¼ cup all-purpose flour
3 cups low sodium beef broth
⅓ cup sour cream
Salt & pepper, to taste
2 Tbsp. fresh parsley, chopped


Preheat oven to 375°. Spray a 9x13” baking pan with nonstick spray. Cook pasta according to package directions. Drain well. Set aside.
In a skillet over medium heat, melt the butter. Add the onions and sauté until soft, about 3-5 minutes. Add the flour and stir to combine. Add the beef broth one cup at a time, whisking until smooth. Let cook for 2-3 minutes, until thickened. Remove from heat and stir in the sour cream. Add salt and pepper to taste. Add pasta and meatballs; stir until coated with sauce. Top with fresh parsley. Transfer to prepared 9x13” baking pan and bake for 30 minutes. Serve immediately.

Nutrition analysis per serving: 370 calories, 10 g fat, 19 g protein, 51 g carbohydrate, 0 g fiber, 360 mg sodium

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