Ziti & Masala Meatballs with Herbed Ricotta




Yield 4 Servings


1/2 box of ziti pasta, cooked al dente

1-2 Jars Rao's Arrabiatta Sauce (or any marinara sauce of your choice)

1 cup shredded mozzarella cheese

Turkey Meatballs:

1 lb. ground turkey

3 tbsp garlic minced

1 tsp chili powder

1 tsp garam masala

1 tsp cumin powder

1 tsp dried oregano

salt & pepper

Herbed Ricotta:

3/4 Cup ricotta

2 jalapeños

1/2 cup scallions

3 cloves garlic

salt & pepper


  1. Combine all ingredients for herbed ricotta in a food processor until smooth and set aside.
  2. Combine all ingredients for ground turkey in a shallow mixing bowl. Using your hands, roll the meat into small meat balls and set aside.
  3. Heat a large skillet over medium heat and add 2 tbsp oil. Add meatballs  (without over crowding the skillet, cook the meatballs in batches if necessary) and cook covered for about 5-6 minutes and then uncovered for an additional 10 minutes or until meat balls are no longer pink inside. Be sure to flip the meatballs so they brown on all sides.
  4. Add pasta to the skillet and add sauce (add as much as you like). Stir well to combine. Add the ricotta- stir well. 
  5. Transfer pasta to oven safe baking dish and top off with mozzarella cheese.
  6. Place in oven and broil on low  to lightly brown and melt the mozzarella.
  7. Garnish with fresh basil and serve hot!

Recipe by The Chutney Life at