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1
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper.
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2
Form into meatballs about 1 inch in diameter.
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3
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking.
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4
Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes.
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5
Transfer meatballs to paper towels to drain.
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6
Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
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7
Preheat oven to 375 degrees F (190 degrees C).
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8
Oil a 3 to 4 quart gratin dish.
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9
Bring a large pot of salted water to a boil.
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10
Add the pasta, and cook until just al dente, about 8 minutes.
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11
Drain.
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12
In a small bowl, toss together mozzarella and romano cheese.
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13
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top.
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14
Spread half remaining sauce and half cheese mixture over pasta.
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15
Top with remaining meatballs, and drop dollops of ricotta over meatballs.
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16
Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture.
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17
Bake in middle of oven for 30 to 35 minutes, or until golden.
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18
Let stand 10 minutes before serving.
