Turkey & Ricotta Meatballs With Garlic Spinach Rigatoni
This delicious dish combines tender turkey and creamy ricotta meatballs served over rigatoni pasta sautéed with garlic and fresh spinach. It's a comforting and nutritious meal perfect for any day of the week.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 cooking pot
- 1 skillet
- 1 large pot for boiling pasta
- 1 strainer
Ingredients
- 1 pound ground turkey
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped optional
- 12 ounces rigatoni pasta
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper to taste
- grated Parmesan cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground turkey, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are well incorporated.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and lightly browned.
- While the meatballs are baking, bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Combine the cooked rigatoni with the sautéed garlic and spinach, mixing well.
- Serve the garlic spinach rigatoni on plates, topped with baked turkey and ricotta meatballs. Sprinkle additional grated Parmesan cheese on top if desired.
Notes
You can substitute the ground turkey with ground chicken or beef if preferred.
Feel free to add other vegetables like bell peppers or mushrooms to the rigatoni for extra flavor and nutrition.
This meal pairs well with a side salad or crusty bread.