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Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

Bright, warm meatballs made with turkey and ricotta served over pasta with garlicky spinach. This dish is quick to prepare and bursts with fresh flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground turkey
  • 6 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 1 Egg Egg
  • 1/4 cup Breadcrumbs
  • 1/2 cup Ricotta cheese
  • Salt and black pepper to taste Salt and black pepper
For the Pasta
  • 12 oz Rigatoni pasta
  • 5 tbsp Olive oil
  • 4 cups Spinach, fresh
  • 3/4 tsp Red pepper flake
  • 1/2 cup Parmesan, grated

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine ground turkey, minced garlic, lemon zest, oregano, parsley, egg, breadcrumbs, ricotta cheese, salt, and pepper. Mix until well combined.
  3. Form the mixture into meatballs and place them on a baking sheet.
  4. Bake for 20-25 minutes or until cooked through.
Cooking the Pasta
  1. Meanwhile, cook rigatoni pasta according to package instructions.
  2. In a large pan, heat olive oil over medium heat. Add spinach and garlic, sautéing until spinach is wilted.
  3. Add the cooked rigatoni to the spinach mixture, tossing to combine.
Serving
  1. Serve meatballs over garlic spinach rigatoni and sprinkle with Parmesan cheese.

Notes

For best results, mince the garlic small so it blends into the meatballs. Use room temperature egg and ricotta to help bind the meatballs. If meatballs dry out, add a spoon of olive oil or a splash of broth when reheating.