Ingredients
Scale
- ½ pound ground turkey
- ¼ cup ricotta cheese
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 2 cups fresh spinach
- ½ pound rigatoni pasta
- Olive oil
Instructions
- In a large mixing bowl, combine ground turkey, ricotta cheese, egg, breadcrumbs, Parmesan cheese, garlic, salt, and pepper. Mix gently and form into 12 small meatballs.
- Heat olive oil in a skillet over medium heat and sear the meatballs until golden brown on all sides (about 2–3 minutes per side). Reduce heat to low, cover, and cook until fully cooked (internal temperature of 165°F).
- Cook rigatoni in salted boiling water until al dente. Reserve some pasta cooking water before draining.
- In the same skillet used for the meatballs, add more olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted. Toss in rigatoni along with reserved pasta water and Parmesan cheese to create a creamy sauce.
- Serve the rigatoni topped with turkey meatballs and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 155mg