Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni
A delightful dish combining turkey meatballs with creamy ricotta, served with rigatoni and sautéed spinach. Perfect for family dinners or cozy meals.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Meatballs
- 1 pound ground turkey A lean protein that is tender and perfect for meatballs.
- 1/4 cup breadcrumbs For the perfect binding that keeps the meatballs moist and tender.
- 2 cloves garlic, minced Adds aromatic depth.
- 1/2 cup ricotta cheese Creamy and rich, elevates the meatballs’ texture and taste.
- 1/4 cup grated Parmesan cheese A touch of nuttiness for added flavor.
- 1 egg Helps bind the ingredients together.
- 1 teaspoon dried oregano Provides an earthy, herbal note.
- 1 teaspoon salt Essential for flavor enhancement.
- 1/2 teaspoon black pepper Adds a mild kick.
- 1 tablespoon fresh parsley, chopped Brightens the dish with freshness.
For the Pasta and Spinach
- 12 ounces rigatoni pasta Substantial pasta that holds up well with the sauce and meatballs.
- 2 tablespoons olive oil For sautéing and enriching flavors.
- 3 cloves garlic, thinly sliced Enhances the sautéed spinach.
- 4 cups fresh spinach Nutrient-packed for a healthy addition.
- Salt and pepper, to taste For seasoning the spinach and pasta.
- Grated Parmesan cheese, for serving To sprinkle atop the dish before serving.
Instructions
Preparation
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a large mixing bowl, combine the ground turkey, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, dried oregano, salt, black pepper, and chopped parsley. Mix gently until just combined.
- Shape Meatballs: With clean hands, form the mixture into meatballs approximately 1.5 inches in size. Place them evenly spaced on the prepared baking sheet.
Cooking
- Bake Meatballs: Bake the meatballs for 20 to 25 minutes or until golden brown and cooked through.
- Cook the Pasta: While the meatballs are baking, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside.
- Sauté Spinach: In a skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant. Toss in the fresh spinach and cook until wilted. Season with salt and pepper.
- Combine Everything: Toss the cooked rigatoni with the sautéed garlic spinach. If the pasta seems dry, add a splash of reserved pasta water.
- Serve: Plate the pasta and top it generously with the turkey and ricotta meatballs. Finish with grated Parmesan cheese.
Notes
For extra flavor, add red pepper flakes when sautéing the spinach. You can substitute ground turkey with ground chicken or add vegetables like bell peppers or zucchini. Make meatballs ahead of time and freeze them, reheat when needed.