Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Rigatoni
12 oz rigatoni pasta
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in heavy cream and Parmesan cheese, cooking for 2–3 minutes until slightly thickened.
Add fresh spinach, stirring until wilted.
Add cooked rigatoni to the skillet and toss to coat. Season with salt and black pepper.
Serve garlic rigatoni with lemon chicken ricotta meatballs on top. Garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
