Turkey Ricotta Meatballs Garlic Spinach (Print-Friendly Version)

Tender turkey and ricotta meatballs paired with garlicky spinach rigatoni for a flavorful, wholesome meal.

# What You'll Need:

→ Turkey & Ricotta Meatballs

01 - 1 lb ground turkey
02 - ½ cup ricotta cheese
03 - ¼ cup grated Parmesan cheese
04 - ¼ cup breadcrumbs
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
12 - 2 tablespoons olive oil for cooking

→ Garlic Spinach Rigatoni

13 - 12 oz rigatoni pasta
14 - 3 tablespoons olive oil
15 - 4 cloves garlic, minced
16 - 4 cups fresh spinach
17 - ¼ teaspoon crushed red pepper flakes (optional)
18 - Salt and black pepper, to taste
19 - ¼ cup grated Parmesan cheese for garnish

# How to Make It:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, crushed red pepper flakes, salt, and pepper in a large bowl. Mix gently until just combined.
03 - Form 1-inch meatballs and arrange on the baking sheet. Drizzle with olive oil and bake 15–18 minutes until golden and cooked through (internal temp 165°F/75°C).
04 - Boil salted water in a large pot. Cook rigatoni until al dente per package instructions. Drain and set aside.
05 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant. Stir in spinach and cook 3–4 minutes until wilted. Season with crushed red pepper flakes, salt, and pepper.
06 - Add cooked rigatoni to the skillet and toss to coat. Plate pasta, top with baked meatballs, and sprinkle Parmesan cheese. Serve immediately.

# Additional Tips:

01 - Use gluten-free breadcrumbs and pasta to keep the dish gluten-free.
02 - For a dairy-free version, substitute ricotta with a cashew-based alternative.
03 - Add extra lemon zest to enhance brightness and citrus notes.
04 - Store leftovers airtight in the fridge up to 4 days or freeze meatballs for 3 months.

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