Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the ground turkey, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Be careful not to overmix.
Step 3: Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should get about 20-24 meatballs.
Step 4: Bake the meatballs for 20-25 minutes, or until cooked through and lightly golden. The internal temperature should reach 165°F (74°C).
Step 5: While the meatballs are baking, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
Step 6: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 7: Add the fresh baby spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 3-4 minutes.
Step 8: Add the drained rigatoni to the skillet with the garlic and spinach. Pour in the reserved pasta water and toss to combine, allowing the sauce to coat the pasta. Season with a pinch of salt and pepper to taste.
Step 9: Gently add the baked turkey & ricotta meatballs to the skillet with the pasta. Toss carefully to combine and warm through. If needed, add a splash more olive oil or pasta water to reach desired consistency.
Step 10: Divide the pasta and meatballs among serving plates. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately.