Description
Juicy, zesty turkey & ricotta meatballs baked to perfection and served over garlicky spinach rigatoni—this dish is packed with flavor, light yet satisfying, and comes together in just 35 minutes! With bright lemon zest, creamy ricotta, and a savory garlic-spinach pasta base, this meal is the perfect balance of comfort and freshness. Ideal for a cozy dinner, meal prep, or a weeknight meal that feels indulgent but is packed with wholesome ingredients.
Ingredients
For the Meatballs:
- 1 lb ground turkey
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Garlic Spinach Rigatoni:
- 12 oz rigatoni pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 4 cups fresh spinach
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (for garnish)
Instructions
1️⃣ Preheat & Prepare the Meatballs:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2️⃣ Mix the Meatball Ingredients:
In a large bowl, combine ground turkey, ricotta, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, parsley, oregano, crushed red pepper flakes, salt, and pepper. Mix until just combined.
3️⃣ Shape & Bake:
Roll into 1-inch meatballs and place on the baking sheet. Drizzle with olive oil and bake for 15–18 minutes, or until golden brown and cooked through (internal temp 165°F/75°C).
4️⃣ Cook the Rigatoni:
While the meatballs bake, cook rigatoni according to package instructions until al dente. Drain and set aside.
5️⃣ Sauté the Garlic Spinach:
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in fresh spinach and cook until wilted, about 3–4 minutes.
6️⃣ Combine & Serve:
Add the cooked rigatoni to the skillet, tossing everything together. Season with crushed red pepper flakes, salt, and black pepper. Plate the pasta, top with meatballs, and garnish with Parmesan cheese. Enjoy!
Notes
- Make it gluten-free – Use gluten-free breadcrumbs and pasta.
- Dairy-free? – Swap ricotta for a dairy-free alternative like cashew ricotta.
- Want more zest? – Add extra lemon zest for a bright, citrusy kick.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze the meatballs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg