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In a large mixing bowl, combine the ground turkey, ricotta, egg, bread crumbs, parmesan, garlic, parsley, salt, and pepper.
Mix gently until just combined, being careful not to overwork the mixture.
Form the mixture into 12 meatballs.
2. Cook the Meatballs:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the meatballs to the pan, cooking on all sides until golden brown, about 2-3 minutes per side.
Reduce the heat to low, cover the pan, and cook for an additional 5-7 minutes until the meatballs are cooked through (internal temperature should reach 165°F or 74°C).
Remove the meatballs from the skillet and keep them warm.
3. Cook the Rigatoni:
Bring a pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente.
Before draining, reserve 1/2 cup of the pasta cooking water.
Drain the pasta and set aside.
4. Prepare the Garlic Spinach Sauce:
In the same skillet used for cooking the meatballs, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the spinach and cook until wilted, about 2-3 minutes.
Toss in the cooked rigatoni and grated parmesan, stirring well.
Gradually add the reserved pasta cooking water, a little at a time, until the sauce reaches a creamy consistency.
Season with salt and pepper to taste.
5. Assemble the Dish:
Serve the garlic spinach rigatoni on plates or in bowls.
Top with the turkey meatballs and ricotta.
Garnish with extra parmesan and fresh parsley, if desired.
Serving and Storage Tips:
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