Description
Savory zesty turkey & ricotta meatballs dance with garlic spinach rigatoni in this Italian-inspired comfort classic. Hearty protein and silky pasta create a satisfying meal that brings Mediterranean warmth to your dinner table, inviting you to savor each flavorful bite.
Ingredients
Scale
Protein:
- 1 pound (453 grams) ground turkey
- 1 egg
Cheese:
- 1/2 cup (120 milliliters) ricotta cheese
- 1/4 cup (25 grams) grated Parmesan cheese
Herbs, Spices, and Other Ingredients:
- 1/4 cup (30 grams) breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons (30 milliliters) olive oil (for cooking)
Instructions
- Prepare a baking surface by lining a sheet with parchment paper and heat the oven to 400°F, creating an ideal environment for roasting meatballs.
- Craft the meatball mixture by thoroughly blending ground turkey with ricotta, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, parsley, oregano, red pepper flakes, salt, and pepper, ensuring even distribution of ingredients without overmixing.
- Form uniform one-inch meatballs, gently rolling them between palms, then arrange on the prepared baking sheet with slight spacing, drizzling olive oil to enhance browning.
- Roast meatballs in the preheated oven for 15-18 minutes, monitoring until they achieve a golden exterior and reach an internal temperature of 165°F, guaranteeing safe and flavorful protein.
- Simultaneously cook rigatoni in rapidly boiling salted water, following package guidelines to achieve perfectly tender al dente pasta, then drain and reserve.
- Create a vibrant garlic foundation by heating olive oil in a large skillet, sautéing minced garlic until aromatic and translucent, releasing its robust flavor.
- Incorporate fresh spinach into the garlic-infused oil, allowing leaves to wilt and soften, creating a verdant and nutritious base for the pasta.
- Introduce cooked rigatoni to the spinach mixture, gently tossing to coat and integrate flavors, seasoning with additional red pepper flakes, salt, and black pepper.
- Plate the garlic spinach rigatoni, strategically positioning the golden-brown turkey and ricotta meatballs on top, then finish with a generous sprinkle of Parmesan cheese for a rich, savory touch.
Notes
- Ensure meatballs are uniform in size for even cooking by using a small ice cream scoop or tablespoon measure.
- Swap ground turkey with lean ground chicken or plant-based alternative for dietary flexibility.
- Pat turkey meat dry before mixing to prevent dense, tough meatballs and enhance moisture retention.
- Grate Parmesan cheese fresh for more intense flavor compared to pre-packaged options.
- Reduce olive oil quantity by using non-stick spray to cut down on calories without compromising taste.
- Add red pepper flakes gradually to control spice level, allowing each diner to customize heat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg