Delicious Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

Introduction

Pasta dishes have always held a special place in culinary traditions worldwide. What better way to satisfy your cravings than with a hearty serving of Turkey & Ricotta Meatballs paired with Garlic Spinach Rigatoni? This delightful dish combines the tenderness of turkey meatballs with the robust flavors of garlic-infused spinach and rigatoni, creating a symphony of taste that will leave your family asking for more. Easy to prepare and utterly delicious, this recipe is bound to become a staple for cozy family dinners or elegant gatherings with friends.

Ingredients

For the Meatballs:

• 1 pound ground turkey
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

For the Garlic Spinach Rigatoni:

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 4 cups fresh spinach
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Preparation

Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground turkey, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and chopped parsley. Mix well until all the ingredients are evenly incorporated.

Step 2: Shape the Meatballs
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 20–25 minutes or until they are fully cooked and lightly browned.

Step 4: Cook the Rigatoni
While the meatballs are baking, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain the pasta, reserving a cup of pasta water.

Step 5: Sauté the Garlic and Spinach
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted. Season with salt and pepper.

Step 6: Combine Pasta with Spinach
Add the drained rigatoni to the skillet with the spinach. Mix well, adding pasta water as needed to create a smooth sauce that evenly coats the pasta.

Variations

• Add sun-dried tomatoes or roasted red peppers to the spinach mixture for extra flavor.
• Spice up the meatballs by incorporating red pepper flakes or paprika into the mixture.

Cooking Note

Ensure the meatballs reach an internal temperature of 165°F (74°C) to ensure they are safely cooked. This prevents any risks associated with undercooked poultry.

Serving Suggestions

Serve the meatballs and rigatoni garnished with additional grated Parmesan cheese. A side of garlic bread and a simple green salad complements this dish beautifully, rounding out the meal with a fresh touch.

Tips

• You can prepare the meatball mixture a day in advance and refrigerate it, saving time on the day of cooking.
• Experiment with different pasta shapes such as penne or fusilli if you prefer a change from rigatoni.

Prep Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Nutritional Information

• Calories: Approximately 560 per serving
• Protein: 34g
• Sodium: 680mg

FAQs

Q: Can I freeze the meatballs?
A: Yes, you can freeze cooked meatballs for up to three months. Make sure to store them in an airtight container.

Q: Can I use another type of pasta?
A: Absolutely! Feel free to switch up the pasta. Just adjust the cooking time based on the type you choose.

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