Real Recipes From Real Home Cooks ®

rigatoni with turkey meatballs

a recipe by
Tasha Kaye
Wenatchee, WA

You can use regular rigatoni if you cannot find a good quality gluten-free noodle. Also, feel free to add any choice or combination of vegetables to please your palate!

serves 4
prep time 15 Min
cook time 40 Min
method Saute

Ingredients For rigatoni with turkey meatballs

  • 1 lb
    organic ground turkey
  • 1/4 c
    organic ketchup
  • 1/4 c
    organic mustard
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried garlic
  • sea salt and pepper to taste
  • 1 Tbsp
    olive oil
  • 1 c
    diced yellow onion
  • 1
    whole orange bell pepper, diced
  • 2
    handfuls of baby spinach
  • 4
    garlic cloves, minced
  • sea salt and pepper to taste
  • 9 oz
    gluten free rigatoni, or any kind of pasta you prefer
  • once cooked, toss with olive oil, dried basil and sea salt/pepper

How To Make rigatoni with turkey meatballs

  • 1
    Turkey Meatballs: I combine Organic ketchup, Organic mustard, basil flakes, garlic powder, sea salt and fresh ground pepper in a large bowl with the turkey. Mix until well combined. ( I used the leanest grade of turkey so I added a bit of olive oil to a large pan to cook them in. ) Roll meat in to small meat balls – about 1-2 inches. Cook until well done.
  • 2
    Sautéed Vegetables: In a sauté pan, add a tablespoon of olive oil. Once hot, add a cup of diced yellow onion, sliced bell pepper ( I used an entire orange bell pepper ) and 4 cloves or minced garlic. Add a pinch of sea salt and some fresh ground pepper. Saute until the veggies are soft. At the very end, add a few handfuls of baby spinach leaves and cook until soft and wilted.
  • 3
    Pasta: In a large pot, bring water to a boil. Add your rigatoni and cook until done. Drain. in a large bowl toss pasta with dried basil, a pinch of sea salt and a teaspoon of olive oil. Add your sautéed vegetable mixture and toss thoroughly. Serve with meatballs placed on top. Sprinkle with fresh basil and Parmesan!