Heat the oven to 400°F (200°C) and lightly oil a 13-by-9-inch baking dish.

Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, usually 1–2 minutes less than the package directions, then drain.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened, then add the garlic and cook for about 30 seconds.

Add the ground turkey and cook for 5–7 minutes, breaking it up with a spoon, until it is no longer pink. Drain excess fat if necessary.

Stir in the crushed tomatoes, chopped basil, kosher salt, and black pepper. Simmer for about 10 minutes so the sauce thickens slightly.

Combine the drained penne, tomato-turkey sauce, and ricotta. Transfer the mixture to the prepared baking dish.

Sprinkle the mozzarella and Parmesan evenly over the pasta. Bake for about 20 minutes, until bubbling and lightly browned.

Let the baked penne rest for 5 minutes before serving. Finish with extra fresh basil.