Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni


  • Author: Avery
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Indulge in a comforting and flavorful dish featuring tender turkey and ricotta meatballs, baked to golden perfection and served over garlicky spinach-infused rigatoni. This protein-packed meal brings a delicious balance of creamy, savory, and herby flavors, making it an irresistible weeknight dinner favorite.


Ingredients

Scale

For the Meatballs:

  • 1 pound ground turkey
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

For the Garlic Spinach Rigatoni:

  • 12 ounces rigatoni pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  • Preheat & Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Mix the Meatballs: In a large bowl, combine ground turkey, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and parsley. Mix until just combined, being careful not to overwork the meat.
  • Shape & Bake: Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until cooked through and golden brown.
  • Cook Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • Prepare the Garlic Spinach: In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté for 1-2 minutes until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
  • Combine & Serve: Toss the cooked rigatoni with the garlic spinach mixture, adding a splash of pasta water if needed. Plate the pasta, top with turkey meatballs, and sprinkle with additional grated Parmesan cheese.

Notes

  • For extra juiciness, avoid over-mixing the meatball mixture.
  • Use whole wheat or gluten-free rigatoni for a healthier alternative.
  • Add a pinch of red pepper flakes to the garlic spinach for a subtle kick.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 portion
  • Calories: 350 kcal
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 85mg

Keywords: Turkey meatballs, ricotta meatballs, spinach rigatoni, healthy pasta, baked meatballs, Italian-inspired dinner