This vibrant dish combines juicy turkey and ricotta meatballs with garlicky spinach rigatoni, offering a delightful balance of flavors. The meatballs are infused with lemon zest, Parmesan, and fresh herbs, providing a zesty and savory profile. Paired with al dente rigatoni tossed in a sautéed garlic and spinach mixture, this meal is both satisfying and nutritious. Ready in just 35 minutes, it's perfect for a quick weeknight dinner or meal prep. The addition of crushed red pepper flakes adds a subtle heat, enhancing the overall taste experience.
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 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp crushed red pepper flakes
Salt and pepper, to taste
2 tbsp olive oil (for cooking)
For the Garlic Spinach Rigatoni:
12 oz rigatoni pasta
3 tbsp olive oil
4 cloves garlic, minced
4 cups fresh spinach
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup grated Parmesan cheese (for garnish)
Directions:
Preheat & Prepare the Meatballs:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Form & Bake the Meatballs:
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil. Bake for 15–18 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
Cook the Rigatoni:
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Make the Garlic Spinach:
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3–4 minutes.
Combine & Serve:
Add the cooked rigatoni to the skillet with the garlic spinach. Toss everything together. Season with crushed red pepper flakes, salt, and black pepper. Serve the garlic spinach rigatoni on a plate, topped with the zesty turkey & ricotta meatballs. Garnish with grated Parmesan cheese and enjoy!
Nutritional Information (per serving):
Calories: 480 kcal
Total Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 110 mg
Sodium: 620 mg
Potassium: 700 mg
Carbohydrates: 50 g
Dietary Fiber: 4 g
Sugars: 3 g
Protein: 35 g
Vitamin A: 45% DV
Vitamin C: 35% DV
Calcium: 15% DV
Iron: 20% DV