Preheat the oven to 375°F (190°C).
Cook the cannelloni, manicotti shells, or lasagna sheets according to package directions until al dente, then drain in a colander.
In a large mixing bowl, combine the ground turkey (or chicken) with garlic powder, black pepper, dried sage, crushed red pepper flakes, fennel seeds, dried oregano, and kosher or sea salt; mix thoroughly.
Heat a large skillet over medium heat and cook the seasoned ground turkey, breaking it into small pieces, until there is no pink remaining.
Drain any excess fat from the skillet, return the cooked meat to low heat, and stir in 1 cup of the tomato-basil sauce; remove from heat.
Lay a cooked pasta piece flat, spoon a portion of the turkey mixture down the center, and roll or fold it closed; repeat until all pasta and filling are used.
Spread the remaining sauce evenly in a baking dish, place the filled cannelloni on top, cover with remaining sauce, then cover the dish tightly with foil.
Bake for 20 to 25 minutes, until heated through and bubbly; remove foil for the last few minutes if you want a slightly thicker top.
Garnish with torn basil leaves if desired and serve.
