Go Back
Turkey and ricotta meatballs with garlic spinach rigatoni dish
Print Recipe

Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

A delightful dish of tender turkey meatballs infused with creamy ricotta, served with rigatoni in vibrant garlic spinach, perfect for family dinners.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Family Dinner, Garlic Spinach, Ricotta, Rigatoni, Turkey Meatballs
Servings: 4 servings
Calories: 550kcal

Ingredients

For the Meatballs

  • 1 pound ground turkey Lean and nutritious
  • 1/4 cup breadcrumbs Adds texture and helps bind
  • 2 cloves garlic, minced Infuses the meat mixture with flavor
  • 1/2 cup ricotta cheese Brings creaminess and a hint of sweetness
  • 1/4 cup grated Parmesan cheese Adds a salty richness
  • 1 each egg Binds the ingredients together
  • 1 teaspoon dried oregano Adds a Mediterranean flair
  • 1 teaspoon salt Enhances all the flavors
  • 1/2 teaspoon black pepper Adds a touch of warmth
  • 1 tablespoon fresh parsley, chopped Brightens the dish with freshness

For the Rigatoni

  • 12 ounces rigatoni pasta The perfect shape to hold sauce and meatballs
  • 2 tablespoons olive oil For sautéing
  • 3 cloves garlic, thinly sliced Adds depth to the spinach
  • 4 cups fresh spinach A nutrient-dense addition
  • Salt and pepper to taste salt and pepper, to taste Essential seasonings for balancing flavors
  • Grated Parmesan cheese for serving grated Parmesan cheese, for serving A finishing touch

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground turkey, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and chopped parsley. Mix until just combined.
  • Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Cooking

  • Bake the meatballs for 20–25 minutes, until golden brown and cooked through.
  • 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.
  • In a skillet, heat olive oil over medium heat. Sauté the sliced garlic until fragrant, then add the spinach and cook until wilted.
  • Toss the cooked rigatoni with the spinach mixture, adding a splash of reserved pasta water to create a light sauce.
  • Plate the rigatoni and top with the turkey ricotta meatballs. Finish with grated Parmesan.

Notes

Chill the meatball mixture for 30 minutes for better texture. Use fresh herbs for enhanced flavor. Consider adding red pepper flakes for spice.