Cheesy Pesto Turkey Meatballs and Rigatoni

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 6
Best Season: Suitable throughout the year
Description

These cheesy pesto turkey meatballs with rigatoni are made with a creamy, lemony pesto sauce and baked in the oven with lots of melty cheese. 

Ingredients
    Turkey Meatballs
  • 2 pounds ground turkey
  • 1/3 cup grated parmesan cheese
  • 1/2 cup unseasoned bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon fine kosher salt
  • 1/4 teaspoon black pepper
    • Creamy Pesto Sauce
  • 1 pound rigatoni noodles
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1/2 tablespoon capers, roughly chopped
  • 2 cups chicken broth
  • 6 ounces jarred pesto
  • Zest of 1 lemon
  • 1/2 teaspoon fine kosher salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes, plus more for garnish
  • 4 cups baby spinach
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 1/3 cup shredded gouda cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese, divided
  • Fresh basil, for garnish
Instructions
    Bake the Meatballs
  1. 1

    Preheat the oven to 400°F. Set out a large baking sheet and line the baking sheet with parchment paper. 

  2. 2

    In a large mixing bowl, add the ground turkey, grated parmesan, bread crumbs, garlic powder, onion powder, dried oregano, olive oil, salt, and pepper. Use your hands to mix everything together, until the seasonings are evenly distributed. As soon as the ingredients are mixed, divide the meatball mixture into 16 equal sized meatballs.

  3. 3

    Arrange the meatballs onto the lined baking sheet. Bake the turkey meatballs for 15 minutes. Use a fork or spatula to flip the meatballs onto the opposite side. Bake the meatballs for an additional 10 minutes. Remove the pan from the oven and keep the oven on.

    4. Simmer the Pesto Sauce
  4. 4

    Before starting the sauce, boil the rigatoni noodles in salty water according to the package directions, minus 1 minute. Before draining the noodles, reserve ¾ cup of the pasta water. Set aside until you’re ready to assemble.

  5. 5

    Preheat a large oven-safe saute pan or high sided skillet over medium heat. Drizzle the olive oil into the pan and add the minced shallot. Saute the shallot, stirring often, until it softens slightly. About 2 minutes. 

  6. 6

    Add the minced garlic and capers to the pan with the shallot. Stir and cook until they’re fragrant, about 30 seconds.

  7. 7

    Pour the chicken broth and pesto into the pan and add the lemon zest. Stir everything together, until the pesto is evenly distributed into broth. Season the sauce with salt, pepper, and a small pinch of red pepper flakes. Bring the sauce to a slight simmer. 

  8. 8

    Add the spinach to the sauce, and stir until the spinach has wilted. 

  9. 9

    Transfer the boiled noodles and ¼ cup of the reserved pasta water. Pour the heavy cream, lemon juice, and ¼ cup grated parmesan cheese over the noodles. Toss to coat the noodles in the sauce and to incorporate the cream.

  10. 10
    Finish the Dish and Serve

    Snuggle the meatballs among the noodles and top the entire pan with the shredded mozzarella, gouda, and parmesan cheeses.

  11. 11

    Bake the meatballs and noodles in the oven for 5 minutes, until the cheese is melty. Switch your oven to broil and broil the top of the cheese for 1-2 minutes, until it just begins to brown.

  12. 12

    Serve these cheesy meatballs and rigatoni with fresh basil, extra parmesan, and red pepper flakes as garnish. Enjoy! 

Read it online: https://lauralovestocook.com/recipes/cheesy-pesto-turkey-meatballs-and-rigatoni/