Spray provided trays with cooking spray.

Tear spinach.

In one provided tray, combine tomatoes, spinach, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

In a mixing bowl, combine ground turkey, panko, garlic salt, half the ricotta (reserve remaining for pasta), 1/4 tsp. salt, and a pinch of pepper. Form mixture into 12 equally-sized meatballs and place in second provided tray. Evenly top with 2 tsp. olive oil.

Bake both trays uncovered in hot oven, 12 minutes.

While meatballs and vegetables bake, continue recipe.

Meatballs will finish cooking in a later step.

In another mixing bowl, combine remaining ricotta, half the shredded cheese (reserve remaining for topping), 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside.

In another mixing bowl, combine 1/4 cup water and marinara. Set aside.

After 12 minutes, carefully remove trays from oven. Evenly top meatballs with 1/3 the sauce (reserve remaining for vegetables). Tray will be hot! Use a utensil.

Add remaining sauce and pasta to vegetables. Stir to combine and evenly top with ricotta mixture, remaining shredded cheese, and 2 tsp. olive oil. Tray will be hot! Use a utensil.

Cover both trays with foil.

Bake both trays covered in hot oven until pasta is heated through, cheese is melted, and meatballs reach a minimum internal temperature of 165 degrees, 12-15 minutes.

Carefully remove from oven.

To serve, top pasta with meatballs. Garnish meatballs with sauce from tray. Bon appétit!