• 1-16 ounce pack fettuccine noodles
  • 4 tablespoons Parmesan cheese
  • 2 tablespoons Italian herb seasoning
  • 3 tablespoons breadcrumbs
  • 12 grape tomatoes, sliced
  • 24 medium pitted sliced black olives
  • 1/4 cup olive oil
  • 2 cups baby spinach leaves
  • 24 turkey meatballs (prepackaged is fine)
  • *Note: Whole olives and grape tomatoes are choking hazards for children 4 years and younger, so dice them for younger children.
  • Foil baking cups (paper lined)
  • Cooking pot
  • Measuring cups and spoons
  • Mixing bowl
  • Mixing spoons
  • Muffin pan
  • Non-stick cooking spray
  • Serving dish
  • Slotted spoon
  • Strainer
  • Tongs
  1. Prepare fettuccine and meatballs according to package directions. Strain. Let cool.
  2. To make the sauce, combine 1/4 cup olive oil, 1 teaspoon Italian seasoning, 2 tablespoons Parmesan cheese. Set aside.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. To make the breadcrumb topping, mix 2 tablespoons Parmesan cheese and 3 tablespoons breadcrumbs together in a small bowl. Set aside.
  5. Put baking cups in muffin pan.
  6. Spray inside baking cups with a touch of nonstick cooking spray.
  7. Fill muffin cups to top with fettuccine noodles, about 1/4 cup, to make mini nests.
  8. Top noodle nests with uncooked baby spinach leaves.
  9. Fill each nest with two turkey meatballs and some olive, and tomato slices.
  10. Spoon 1 teaspoon of the sauce mixture on top of your nest, stirring well between each spoonful.
  11. Sprinkle with breadcrumb mixture and bake until golden.
  12. Cool and serve.
  13. Leftovers can be frozen, and defrosted later.

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