Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish with olive oil. While the oven heats, chop the onions into small, even pieces and mince the garlic cloves fresh (this makes a noticeable difference in flavor). Measure out all your dried seasonings into a small bowl so they're ready to add quickly during cooking. This preparation ensures you're not scrambling when the turkey is browning.

Bring a large pot of salted water to a boil and add the penne. Cook according to package directions but taste at the minimum time—you want it just barely tender with a slight firmness in the center since it will continue cooking in the oven. Drain the pasta and reserve 1/2 cup of the starchy pasta water in a small bowl, then set the cooked pasta aside. The pasta water acts as a binder in the sauce and helps keep the final dish creamy.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spoon, until it's no longer pink and beginning to brown around the edges (about 5-7 minutes). This browning develops deeper flavor through the Maillard reaction. Add the chopped onions and minced garlic, then sauté for another 2-3 minutes until the onions become translucent and fragrant.

Pour in the pasta sauce and add all the measured seasonings from Step 1 (salt, pepper, garlic powder, and Italian seasoning). Stir well to combine. If using red wine, add it now and let the sauce simmer for 2-3 minutes so the wine's acidity mellows and integrates into the sauce. I find that even though the wine is optional, those few minutes of simmering add a subtle richness that elevates the whole dish.

Add the cooked pasta from Step 2 to the turkey sauce, then pour in the reserved pasta water and stir until everything is well combined and evenly coated. In a small bowl, mix together the ricotta cheese, 1.5 cups of the shredded mozzarella, and 1/4 cup of the parmesan cheese. Fold this cheese mixture into the pasta-sauce combination until just combined—this creates pockets of creamy richness throughout the dish.

Pour the entire pasta mixture into your prepared baking dish and spread it in an even layer. Top with the remaining 1 cup of mozzarella and 1/4 cup of parmesan, sprinkling them evenly across the surface. Cover the dish tightly with aluminum foil to trap steam and help the cheese melt evenly. Bake for 15-20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.

Remove the foil carefully (watch for steam) and return the dish to the oven for 3-5 minutes to lightly brown the top of the cheese. Remove from the oven and let cool for 2-3 minutes—this resting time helps the dish set slightly so it won't be soupy when plated. Top generously with fresh chopped parsley for color and brightness, then serve directly from the dish or portion into bowls.