Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni 

This dish combines tender, lemon‑zested turkey and ricotta meatballs with garlicky spinach tossed through rigatoni for a satisfying yet bright weeknight meal. Rich ricotta keeps the meatballs moist, while Parmesan, parsley, oregano, and a touch of red pepper flakes enhance the flavor. The rigatoni is coated in a simple olive oil, garlic, and wilted spinach mixture, making the pasta flavorful without a heavy sauce. Ready in about 35 minutes, it’s both wholesome and indulgent—a perfect family dinner, meal‑prep option, or company‑worthy dish that feels fancy but cooks up fast. 

Ingredients

For the Meatballs:

• 1 lb ground turkey
  
  

• ½ cup ricotta cheese
  
  

• ¼ cup grated Parmesan cheese
  
  

• ¼ cup breadcrumbs
  
  

• 1 large 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 baking or frying) 

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
  
  

Directions

1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper. 

2. In a large bowl, gently mix ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, red pepper flakes, salt, and pepper until just combined.
   
   

3. Roll into 1-inch meatballs (about 20) and arrange on the baking sheet. Drizzle lightly with olive oil. Bake for 15–18 minutes until golden and fully cooked (internal temp ~165 °F/75 °C).
   
   

4. While meatballs bake, cook rigatoni in salted water until al dente. Drain.
   
   

5. In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant. Stir in spinach and cook 3–4 minutes until wilted.
   
   

6. Add cooked rigatoni to skillet and toss well, seasoning with salt, pepper, and optional red pepper flakes.
   
   

7. Plate the rigatoni, top with the turkey‑ricotta meatballs, and garnish with grated Parmesan. Serve hot.
   
   

Nutrients (per serving; recipe yields ~4 servings)

• Calories: ~480 kcal
  
  

• Protein: ~35 g
  
  

• Fat: ~18 g
  
  

• Carbohydrates: ~50 g
  
  

• Fiber: ~3–4 g
  
  

• Sodium: ~620 mg (varies by seasoning and cheese)