PREP: Finely dice 1/2 of a large yellow onion.

PREP: Chop up the fresh basil for later.

In a small bowl, whisk together and set aside the:
• Salt (1 1/2 teaspoons)
• Dried Basil (1 teaspoon)
• Garlic Powder (1 teaspoon)
• Dried Oregano (1 teaspoon)
• Ground Black Pepper (1/2 teaspoon)
• Red Pepper Flakes (1/4 teaspoon, plus more for garnish, optional)

Heat the oil in a large lidded sauté pan or large Dutch oven over medium heat.

Add the onion and cook, stirring often, until translucent, 4 to 5 minutes.
• Push the onion to the sides to create a hole in the middle of the pan.

Add the ground turkey and cook, breaking up any large pieces with a wooden spoon or spatula, until the turkey is cooked through, 5 to 7 minutes.

Stir in the herb mixture and cook until fragrant, 1 to 2 minutes.
• Transfer to a large bowl when done.

In the same pan, combine the:
• Chicken Broth (2 1/2 cups, low-sodium)
• Marinara Sauce (1 1/2 cups)
• Water (1/2 cup)

Bring to a simmer over medium heat, then reduce the heat to medium-low. Stir in the pasta, cover, and cook, stirring occasionally, until the pasta, is al dente, 12 to 15 minutes. (The cooking time will vary based on the brand.)

Remove from the heat and stir in the:
• Baby Spinach (3 cups, about 4 ounces)
• Ricotta Cheese (1/2 cup)
• Parmesan (1/4 cup, grated, plus more for serving)
• Fresh Basil

Add the reserved turkey mixture and stir gently to combine.

Serve in four bowls. Top with more grated Parmesan. Garnish with more red pepper flakes (if using) and basil (if using).