Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni
A delightful dish featuring juicy turkey meatballs and creamy ricotta served over al dente rigatoni pasta, with garlic-infused spinach for a healthy touch.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Meatballs
- 1 pound ground turkey lean and flavorful, perfect for meatballs.
- 1/4 cup breadcrumbs for binding and a slight crunch.
- 2 cloves garlic, minced aromatic and essential for flavor.
- 1/2 cup ricotta cheese creamy, adding moisture and richness.
- 1/4 cup grated Parmesan cheese salty and nutty, enhancing taste.
- 1 each egg helps bind ingredients together.
- 1 teaspoon dried oregano an earthy herb that elevates flavor.
- 1 teaspoon salt enhances the taste of all ingredients.
- 1/2 teaspoon black pepper a touch of heat for depth.
- 1 tablespoon fresh parsley, chopped freshens up the dish beautifully.
For the Rigatoni and Spinach
- 12 ounces rigatoni pasta the perfect pasta shape to hold the sauce.
- 2 tablespoons olive oil for sautéing and flavor.
- 3 cloves garlic, thinly sliced added for sautéed goodness.
- 4 cups fresh spinach vibrant and packed with nutrients.
- Salt and pepper to taste salt and pepper essential for seasoning.
- Grated Parmesan cheese for serving grated Parmesan cheese to finish off your dish in style.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, dried oregano, salt, pepper, and chopped parsley. Mix until just combined.
- Form the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet.
Baking the Meatballs
- Bake for 20-25 minutes, until the meatballs are golden brown and cooked through.
Cooking the Rigatoni and Spinach
- Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente.
- In a skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until it's fragrant.
- Add the fresh spinach to the skillet and cook until wilted, seasoning with a little salt and pepper to taste.
- Toss the cooked rigatoni with the sautéed garlic spinach and add a splash of reserved pasta water if needed.
Serving
- Serve the pasta topped with the turkey ricotta meatballs and a generous sprinkle of grated Parmesan cheese.
Notes
For an extra flavor boost, add red pepper flakes to the spinach while sautéing. Substitute ricotta with cottage cheese for a lighter option. Make a double batch of the meatballs, freeze them uncooked, then bake straight from the freezer when needed.