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Zesty Turkey & Ricotta Meatballs with Garlic Spinach Rigatoni

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This hearty and flavorful pasta dish combines light and tender turkey meatballs with creamy ricotta, bright lemon zest, and fresh herbs. Served over garlicky spinach rigatoni, it’s a comforting meal that feels elegant yet approachable — perfect for cozy nights in or impressing guests without the fuss.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground turkey (93% lean preferred)

  • 1/2 cup whole-milk ricotta cheese

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup breadcrumbs (Italian-style or plain)

  • 1 large egg

  • 2 garlic cloves, minced

  • 1 tsp lemon zest (about half a lemon)

  • 1/4 cup chopped fresh parsley

  • 1/2 tsp dried oregano

  • 1/2 tsp crushed red pepper flakes (optional)

  • Salt and black pepper to taste

  • 2 tbsp olive oil (for browning)

For the Garlic Spinach Rigatoni:

  • 12 oz rigatoni pasta

  • 3 tbsp olive oil

  • 4 garlic cloves, thinly sliced

  • 6 oz fresh baby spinach (about 6 cups)

  • 1/2 tsp crushed red pepper flakes (optional)

  • Salt and black pepper to taste

  • 1/4 cup reserved pasta water

  • Grated Parmesan, for serving

Optional Tomato Sauce:

  • 1 tbsp olive oil

  • 1 small shallot, minced

  • 1 garlic clove, minced

  • 1/2 tsp dried basil

  • 1/4 tsp crushed red pepper flakes

  • 1 (14 oz) can crushed tomatoes

  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, combine the ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, red pepper flakes (if using), salt, and black pepper. Mix gently until just combined.

  • Form the mixture into about 16 meatballs, roughly 1.5 inches in diameter. Set aside on a parchment-lined plate or tray.

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, about 6–8 minutes total. Transfer to a plate.

  • To make the optional tomato sauce, use the same skillet. Add 1 tablespoon of olive oil and sauté the shallot over medium heat until soft. Add garlic, basil, and red pepper flakes, cook for 30 seconds, then stir in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes.

  • Add the browned meatballs to the sauce and let them simmer gently for 10–15 minutes until fully cooked and tender.

  • Meanwhile, cook the rigatoni in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.

  • In a clean skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 1–2 minutes.

  • Add the spinach and cook until wilted, about 3 minutes. Season with salt and red pepper flakes.

  • Toss the drained rigatoni into the skillet with the spinach and garlic. Add reserved pasta water as needed to coat the pasta evenly.

  • Serve the pasta with the meatballs on top, spoon over some sauce if using, and sprinkle with grated Parmesan.

Notes

  • Chill the formed meatballs for 10–15 minutes before cooking to help them hold their shape.

  • For a sauceless version, skip the tomato sauce and finish the dish with a drizzle of good olive oil and extra Parmesan.

  • Meatballs and sauce can be made ahead and stored in the fridge for 3–4 days or frozen.

  • This recipe can be made gluten-free by using GF pasta and breadcrumbs.

Find it online: https://cookingworthy.com/zesty-turkey-ricotta-meatballs-with-garlic-spinach-rigatoni/