1. Cook the pasta in a large pot of salted boiling water until just shy of al dente, about 1–2 minutes less than package directions. Drain and set aside.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until no longer pink and lightly browned. Season with 1/2 teaspoon of the salt, black pepper, Italian seasoning, and red pepper flakes if using.

3. Stir in the diced onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant.

4. Pour in the marinara sauce and chicken broth or water, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5–10 minutes to blend the flavors. Taste and adjust seasoning with a pinch more salt if needed.

5. In a medium bowl, mix together the ricotta, Greek yogurt or sour cream, 1/4 cup of the Parmesan, remaining 1/4 teaspoon salt, and 1 tablespoon of the chopped parsley or basil. Set aside.

6. Add the drained pasta to the skillet with the turkey sauce (or combine both in a large mixing bowl if your skillet is too small) and toss gently until the pasta is evenly coated.

7. Lightly grease a 9×13-inch baking dish with cooking spray or butter. Spread half of the saucy pasta in the dish. Dollop half of the ricotta mixture over the top, then sprinkle with about one-third of the mozzarella.

8. Add the remaining pasta on top, dot with the rest of the ricotta mixture, and finish with the remaining mozzarella and the remaining 1/4 cup Parmesan.

9. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the cheese is melted, golden in spots, and the edges are bubbling. If desired, broil for 1–2 minutes for extra color, watching closely.

10. Let the pasta bake rest for about 10 minutes before serving. Garnish with the remaining chopped parsley or basil and enjoy warm.