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Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni
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Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni is a flavorful, comforting, and easy-to-make weeknight dinner. Juicy, herb-infused turkey meatballs with creamy ricotta pair perfectly with rigatoni pasta tossed in a vibrant garlicky spinach sauce. This family-friendly recipe combines lean protein, fresh greens, and hearty pasta for a balanced meal that’s both satisfying and nutritious, perfect for casual meals or entertaining guests.

Ingredients

Scale

For the Meatballs

  • 1 lb lean ground turkey
  • 1/2 cup ricotta cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes (adjust to taste)
  • 2 cloves fresh garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil (for browning)

For the Pasta and Spinach Sauce

  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 3 cloves fresh garlic, minced
  • 5 cups fresh spinach leaves
  • Salt, to taste
  • Black pepper, to taste
  • Reserved pasta water, as needed

To Serve

  • Freshly grated Parmesan cheese, for sprinkling
  • Optional crushed red pepper flakes, for extra zest
  • Fresh parsley or basil, chopped (optional garnish)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground turkey, ricotta cheese, Italian seasoning, crushed red pepper flakes, salt, pepper, and minced garlic. Mix gently but thoroughly to season evenly without compacting the meat, ensuring tender, juicy meatballs.
  2. Shape and Cook the Meatballs: Form the mixture into 1 to 1.5 inch diameter meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5 minutes. Transfer to a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-12 minutes until cooked through.
  3. Cook the Rigatoni: While the meatballs bake, bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  4. Sauté Garlic and Spinach: In the same skillet used for the meatballs, add more olive oil and sauté minced garlic until fragrant, about 30 seconds. Add fresh spinach and cook until wilted. Season with salt and pepper to taste.
  5. Combine Pasta and Spinach Sauce: Toss the drained rigatoni with the garlic spinach mixture over low heat. Gradually add reserved pasta water to create a glossy sauce that clings to each rigatoni piece.
  6. Serve: Plate the garlic spinach rigatoni and top with warm turkey and ricotta meatballs. Finish with freshly grated Parmesan, chopped fresh herbs, and a pinch of crushed red pepper flakes if desired.

Notes

  • Don’t overmix meatball ingredients to keep them tender.
  • Use fresh herbs like oregano or basil for brighter flavor.
  • Reserve pasta water to create a silky sauce that adheres to pasta.
  • Brown meatballs before baking to seal in juices.
  • Rigatoni’s ridges and hollow shape help hold sauce well.
  • Meatballs and sauce can be prepped ahead to save time.
  • For variations, swap turkey for chicken, beef, or plant-based meat alternatives.
  • Try different cheeses like mozzarella or goat cheese instead of ricotta.
  • Add extra veggies like zucchini or mushrooms into the meatballs for nutrition.
  • Adjust spice levels with more crushed red pepper or smoked paprika if desired.

Nutrition

Find it online: https://deliceflash.com/zesty-turkey-ricotta-meatballs-with-garlic-spinach-rigatoni/