Description
Juicy turkey and ricotta meatballs served over al dente rigatoni with a garlic spinach sauce. A comforting and flavorful twist on classic pasta and meatballs.
Ingredients
- 1 lb ground turkey
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 lb rigatoni pasta
- 3 cups fresh spinach
- 4 cloves garlic, sliced
- 2 tbsp butter
- 1/2 cup pasta water
- 1/4 cup grated Parmesan (for topping)
Instructions
- In a large bowl, combine ground turkey, ricotta, breadcrumbs, egg, minced garlic, 1/4 cup Parmesan, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 8 minutes, turning occasionally. Remove and set aside.
- Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In the same skillet, melt butter over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
- Return meatballs to skillet. Add cooked rigatoni and reserved pasta water. Toss gently to combine. Sprinkle with remaining Parmesan and serve immediately.
Notes
You can customize the seasonings to taste. For a spicier version, add red pepper flakes with the garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American