Description
Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni is a quick and nutritious dinner recipe combining tender, flavorful turkey meatballs with a creamy ricotta and garlic-infused spinach pasta. Ready in under 30 minutes, this dish balances zest, creaminess, and vibrant greens to create a comforting yet fresh family-friendly meal that’s easily adaptable to various dietary preferences.
Ingredients
Scale
For the Meatballs
- 1 lb lean ground turkey
- 1 cup ricotta cheese
- ½ cup breadcrumbs
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For the Pasta and Sauce
- 12 oz rigatoni pasta
- 3 cloves garlic, minced
- 4 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese, plus extra for garnish
- 1 tablespoon lemon juice
- ¼ cup reserved pasta water (as needed)
- 2 tablespoons olive oil
- Red pepper flakes, optional, to taste
Fresh Herbs & Garnishes
- Additional fresh parsley or basil, chopped
- Shaved Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, ricotta cheese, breadcrumbs, lemon zest, chopped parsley, salt, and pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape and Cook the Meatballs: Form the mixture into evenly sized meatballs and place them on a baking sheet. Heat olive oil in a skillet over medium heat and sear the meatballs until browned on all sides. Transfer the skillet or the meatballs to the oven to finish cooking until juicy and cooked through.
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook rigatoni according to the package instructions until al dente. Drain the pasta, reserving about ¼ cup to ½ cup of the pasta water, and set the pasta aside.
- Make the Creamy Garlic Spinach Sauce: In the same skillet used for the meatballs, sauté minced garlic over medium heat until fragrant, about 1 minute. Add the fresh spinach and cook just until wilted. Stir in ricotta cheese, lemon juice, Parmesan cheese, and a splash of reserved pasta water to create a creamy sauce that coats the rigatoni beautifully.
- Combine and Serve: Toss the cooked rigatoni in the creamy garlic spinach sauce to coat evenly. Plate the pasta and top with the turkey ricotta meatballs. Garnish with extra Parmesan cheese and fresh parsley or basil before serving.
Notes
- Avoid overmixing the meatball mixture to ensure tender, not tough, meatballs.
- Use fresh lemon zest to brighten the meatballs with vibrant citrus flavor.
- Reserve pasta water to thin and help the sauce cling to the rigatoni.
- Sear meatballs before baking to develop a caramelized crust and deepen flavor.
- Sauté garlic just until fragrant to prevent bitterness in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg