Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

introduction

This recipe makes bright, warm meatballs over pasta with garlicky spinach. The dish cooks fast and tastes fresh. It mixes turkey, ricotta, lemon, and herbs for soft meatballs and a simple spinach rigatoni. If you like similar flavors, try the lemony chicken ricotta meatballs over garlic spinach orzo for another easy meal.

why make this recipe

• It cooks fast and fills you up.
• Turkey and ricotta make meatballs light and tender.
• Garlic and lemon add bright flavor.
• The spinach gives color and nutrition.
• You can make it for weeknights or guests.

how to make Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

Follow simple steps and keep flavors fresh. For a different pasta idea, see this creamy cajun chicken rotini with garlic parmesan sauce for contrast in spice and sauce style.

Ingredients :

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

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground turkey, garlic (minced), 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.
5. Meanwhile, cook rigatoni pasta according to package instructions.
6. In a large pan, heat olive oil over medium heat. Add spinach and garlic, sautéing until spinach is wilted.
7. Add the cooked rigatoni to the spinach mixture, tossing to combine.
8. Serve meatballs over garlic spinach rigatoni and sprinkle with Parmesan cheese.

how to serve Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

Serve hot on plates or in shallow bowls. Place rigatoni and spinach first, then top with meatballs. Add extra grated Parmesan and a small lemon wedge on the side. Offer crusty bread or a simple salad.

how to store Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

• Cool leftovers to room temperature no more than 2 hours after cooking.
• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan with a splash of water or olive oil until warm.
• You can freeze meatballs (no pasta) for up to 3 months. Thaw in the fridge before reheating.

tips to make Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

• Mince the garlic small so it blends into the meatballs.
• Don’t overmix the meatball mix; mix until just combined.
• 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.
• Taste and adjust salt and pepper after mixing ingredients.

variation (if any)

• Swap rigatoni for penne or orzo.
• Add grated lemon zest to the ricotta for more zing.
• Use turkey and pork mix for richer flavor.
• Add sun-dried tomatoes or a spoon of pesto to the pasta for a different taste.

FAQs

Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works the same way. Watch baking time and check they are cooked through.

Q: Can I make the meatballs ahead?
A: Yes. Shape them and keep in the fridge for a few hours or freeze before baking. Bake from frozen a few minutes longer.

Q: Is ricotta needed in the meatballs?
A: Ricotta makes meatballs moist and soft. You can skip it, but the texture will be firmer.

Q: Can I add more spice?
A: Yes. Add more red pepper flakes or a pinch of cayenne for heat.

Q: How do I know meatballs are done?
A: They are done when internal temperature reaches 165°F (74°C) and there is no pink inside.

Conclusion

For a saved copy and more notes on this exact recipe, see Zesty Turkey & Ricotta Meatballs With Garlic Spinach … – Cooked.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.