1. Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, heat the pasta water and start the sauce. 2. Bring a large pot of heavily salted water to a boil. 3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat until shimmering. Add 1 pound ground turkey and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes. 4. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon red pepper flakes and cook until fragrant, 1 minute. Stir in 1 (28-ounce) can crushed tomatoes, reduce the heat to low, and simmer while you cook the pasta. 5. Add 1 pound dried ziti to the boiling water and cook until al dente, 6 to 7 minutes. Meanwhile, thinly slice 8 ounces fresh mozzarella cheese, and chop until you have 2 tablespoons coarsely chopped fresh basil leaves. 6. Drain the pasta. Add the pasta to the sauce and stir to combine. Evenly arrange the mozzarella slices on the pasta. Bake until the cheese is melted and browned, 20 to 25 minutes. Garnish with the basil.