Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil.

Start the turkey: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Brown the meat: Add ground turkey. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 5–7 minutes. Sprinkle in red pepper flakes if using.

Build the sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes and broth, then bring to a gentle simmer. Taste and adjust salt and pepper. Let the sauce bubble for 5 minutes to marry the flavors.

Add greens: Fold in chopped spinach. Cook 1–2 minutes until wilted. Remove the pan from heat and stir in half of the basil or parsley.

Par-cook tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook 1–2 minutes less than package directions (they’ll finish in the oven). Drain well.

Make the cheese mixture: In a bowl, mix ricotta with 1/4 cup Parmesan, a pinch of salt and pepper, and a spoonful of chopped herbs if you like.

Combine in the dish: Add the drained tortellini to the sauce and toss to coat. Transfer half to the baking dish. Dollop half the ricotta mixture over the top. Sprinkle with half the mozzarella.

Layer and top: Repeat with the remaining tortellini and sauce, the rest of the ricotta, and the remaining mozzarella. Finish with the remaining Parmesan for extra golden color.

Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbling with light golden spots.

Rest and garnish: Let the bake rest 5–10 minutes so it sets and becomes easier to serve. Sprinkle with remaining fresh herbs before digging in.