Description
For the Meatballs:
1 lb ground turkey
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Rigatoni:
12 oz rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
4 cups fresh spinach
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup reserved pasta water
½ cup grated Parmesan cheese (for serving)
Directions:
In a large bowl, mix ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, red pepper flakes, salt, and black pepper until well combined. Shape
into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from
skillet and set aside.
Cook rigatoni according to package instructions. Reserve ½ cup pasta water before draining.
In the same skillet, heat olive oil and sauté garlic for 30 seconds. Add spinach, salt, black pepper, and red pepper flakes. Cook until wilted.
Add the drained rigatoni and reserved pasta water, tossing to coat. Return the meatballs to the skillet and stir gently to combine.
Serve hot, topped with grated Parmesan cheese.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 480 kcal per serving
Servings: 4
