Best 8 Turkey Meatballs And Ricotta Bake With Penne Recipes

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Craving an easy yet tantalizing weeknight dinner? Look no further – turkey meatballs and ricotta bake with penne is the ultimate comfort food that is sure to satisfy the whole family. With the succulent flavors of turkey meatballs and the creamy richness of ricotta cheese, this dish offers a harmonious blend of textures and flavors. Baked to perfection, the meatballs absorb the savory sauce, while the penne pasta soaks up the deliciousness, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
  • In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
  • Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

GROUND TURKEY-RICOTTA MEATBALLS



Ground Turkey-Ricotta Meatballs image

Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.

Provided by TipsyT

Categories     Meatballs

Time 30m

Yield 4

Number Of Ingredients 7

1 pound ground turkey
½ cup ricotta cheese
½ cup Italian-seasoned bread crumbs
¼ cup chopped fresh basil
1 large egg, slightly beaten
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
  • Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA



Baked Penne with Chicken Meatballs and Ricotta image

Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 16

1/4 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons milk
1 egg, slightly beaten
3/4 cup shredded Parmesan cheese
1/4 cup chopped Italian (flat-leaf) parsley
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb ground chicken
2 tablespoons olive oil
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
4 cups (5 oz) baby spinach
12 oz uncooked penne
1 container (15 oz) whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
  • In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
  • Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
  • In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g

TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE



Turkey Meatballs and Ricotta Bake With Penne image

This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb penne pasta
3 cups grated mozzarella cheese
1 1/4 cups grated parmesan cheese
7 cups favorite pasta sauce
1 (15 ounce) container ricotta cheese (can use 2 containers if desired)
oil (for frying)
1 lb ground turkey
3 tablespoons milk
1 tablespoon minced garlic (can use less)
3/4-1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
2 green onions, finely chopped (can use 1 small yellow onion in place of green onions)
1/2 cup minced fresh parsley
1 large egg, slighty beaten
1 -2 teaspoon seasoning salt (or white salt)
2 teaspoons black pepper

Steps:

  • For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
  • Form into about 1-inch size balls.
  • In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
  • Set oven to 375 degrees.
  • Grease a 4-quart baking dish.
  • In a small bowl mix together shredded mozzarella and Parmesan cheese.
  • Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
  • Then spoon HALF of the pasta on top.
  • Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
  • Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
  • Spread remaining pasta over the ricotta.
  • Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
  • Bake for about 35-40 minutes or until golden.
  • Let stand for 15 minutes before serving.

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground turkey, preferably dark meat
1/4 cup extra-virgin olive oil
5 cups tomato sauce
1 pound dried penne pasta

Steps:

  • In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
  • In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
  • Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.

SAVORY TURKEY-RICOTTA MEATBALLS



Savory Turkey-Ricotta Meatballs image

I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.

Provided by CookingONTheSide

Categories     High Protein

Time 35m

Yield 18 meatballs, 4-6 serving(s)

Number Of Ingredients 7

1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees.
  • Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add meatballs, and brown on all sides.
  • Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
  • To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
  • Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
  • Next, transfer hardened meatballs to an airtight container, and store in the freezer.
  • Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.

Nutrition Facts : Calories 240.6, Fat 5.1, SaturatedFat 2.3, Cholesterol 126.4, Sodium 356.1, Carbohydrate 11.6, Fiber 0.7, Sugar 1, Protein 34.9

BAKED PENNE WITH TURKEY MEATBALLS



Baked Penne with Turkey Meatballs image

Provided by My Food and Family

Categories     Recipes

Time 55m

Number Of Ingredients 9

1 pkg (1.3 lb.) ground turkey breast
2 cups corn flakes, crushed
2 eggs, lightly beaten
3/4 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 box (8 oz.) penne pasta
1 jar (26-28 oz.) marinara sauce
1-1/2 cups Kraft Shredded Reduced-Fat Mozzarella Cheese

Steps:

  • Preheat oven to 400°F. Line a baking sheet with non-stick foil. In large bowl, blend ground turkey, corn flakes, eggs, Italian seasoning, salt and pepper. Shape into 12 meatballs. Transfer to pan. Bake for 15 minutes. Turn and bake additional 15 minutes. Cook pasta as directed, drain.
  • Coat a 13 x 9 x 2-inch pan with cooking spray. Add pasta. Toss with meatballs, marinara sauce, and 1 cup of the Kraft Cheese. Scatter remaining cheese over dish.
  • Bake, uncovered for 25 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BAKED ZITI WITH TURKEY MEATBALLS



Baked Ziti with Turkey Meatballs image

Categories     Pasta     turkey     Bake     Kid-Friendly     Mozzarella     Ricotta     Winter     Parsley     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 16

For meatballs
1 pound ground turkey
1 large garlic clove, minced
3/4 cup fresh bread crumbs
1/2 cup finely chopped onion
3 tablespoons pine nuts, toasted, cooled, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
1 large egg, beaten lightly
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
1 pound ziti or penne
1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)
1 cup freshly grated Romano cheese (about 3 ounces)
about 6 cups winter tomato sauce
a 15-ounce container ricotta cheese

Steps:

  • Make meatballs:
  • In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
  • Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
  • In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
  • Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
  • Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.

Tips:

  • Use a large skillet or Dutch oven to brown the meatballs. This will help them cook evenly and prevent them from sticking.
  • Don't overcrowd the skillet when browning the meatballs. Cook them in batches if necessary.
  • Make sure the meatballs are cooked through before adding them to the sauce. You can check this by inserting a meat thermometer into the center of a meatball. The internal temperature should be 165 degrees Fahrenheit.
  • Use a good quality tomato sauce. This will make a big difference in the flavor of the dish.
  • Add some fresh herbs, such as basil, oregano, or parsley, to the sauce for extra flavor.
  • Serve the meatballs and sauce over penne pasta, rice, or mashed potatoes.
  • Top the meatballs with grated Parmesan cheese before serving.

Conclusion:

Turkey meatballs and ricotta bake with penne is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are tender and juicy, the sauce is flavorful, and the ricotta cheese adds a creamy richness to the dish. This recipe is sure to be a hit with the whole family!

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