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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, crushed red pepper flakes, salt, and pepper. Mix until fully combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Bake for 15–18 minutes, or until golden brown and cooked through.
While the meatballs bake, cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Stir in fresh spinach and cook until wilted, about 3–4 minutes. Add the cooked rigatoni and toss to combine.
Season with crushed red pepper flakes, salt, and black pepper.
Serve the garlic spinach rigatoni with zesty turkey & ricotta meatballs on top. Garnish with grated Parmesan cheese.