Once water is boiling, add orzo and cook until al dente, 4-5 minutes.

Remove from burner. Reserve 1/2 cup orzo cooking water. Drain orzo in a colander/strainer and set aside. Wipe pot clean and reserve.

While orzo cooks, continue recipe.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Coarsely crush crackers.

In a mixing bowl, thoroughly combine crackers, ground turkey, garlic salt, and a pinch of salt and pepper. Form turkey mixture into 12 equally-sized meatballs.

Return pot used to cook orzo to medium heat and add 2 tsp. olive oil.

Add meatballs to hot pot. Cover and stir occasionally until browned and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.

Transfer meatballs to a plate. Keep pot over medium heat; no need to wipe clean.

Add 1 tsp. olive oil, corn, garlic pepper, 1/4 tsp. salt, tomatoes, and spinach in batches (don't overflow pot) to hot pot. Stir occasionally until combined and spinach is wilted, 2-3 minutes.

Add cream base, cream cheese, and a pinch of salt. Stir to combine and bring to a simmer.

Once simmering, stir often until sauce is slightly thickened, 2-3 minutes.

If too thick, add remaining orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Add meatballs and orzo to hot pot. Stir often until combined and heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping meatballs and orzo with pesto and grated cheese. Bon appétit!