Fill a large pot with salted water and bring it to a boil. Add 12 ounces of ziti pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté until translucent, about 3-4 minutes. Add 2 cloves minced garlic and cook for another 30 seconds until fragrant.
Add 1 pound ground turkey to the skillet. Break it up with your spoon and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
Pour in the 28-ounce can of crushed tomatoes. Stir in 1 teaspoon dried oregano and 1 teaspoon dried basil. Let the sauce simmer gently for 10-15 minutes, allowing flavors to meld. Adjust salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta with 15 ounces ricotta cheese. Mix gently until the pasta is well coated and creamy.
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the turkey tomato sauce. Add half of the ricotta-coated pasta, then spoon over half of the remaining sauce. Sprinkle half of the 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese. Repeat layers, finishing with cheese on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the baked ziti rest for 5 minutes before serving. Garnish with fresh basil leaves for a vibrant finish.
