1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. Bring a large pot of salted water to a boil. Add the whole wheat ziti and cook 1–2 minutes less than package directions, until just shy of al dente. Drain and toss with a spoonful of marinara or a drizzle of olive oil to prevent sticking.

3. While the pasta cooks, heat the olive oil in a large skillet over medium high heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.

4. Stir in the diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic, Italian seasoning, and crushed red pepper flakes and cook 30–60 seconds more until fragrant.

5. Pour in the marinara sauce and tomato sauce. Season with half of the salt and half of the black pepper. Stir well and let the sauce simmer for 5–10 minutes to thicken slightly and develop flavor. Taste and adjust seasoning as needed.

6. In a medium bowl, whisk together the low fat cottage cheese, Greek yogurt, and half of the grated Parmesan until mostly smooth. Season with the remaining salt and pepper.

7. In a large mixing bowl or the pasta pot, combine the cooked ziti with most of the turkey tomato sauce, reserving about 1 cup of sauce for layering. Fold in half of the shredded mozzarella.

8. Spread a thin layer of the reserved sauce in the bottom of the prepared baking dish. Add half of the saucy pasta mixture and spread into an even layer.

9. Spoon the cottage cheese mixture in dollops over the pasta, then gently spread it into an even layer without fully mixing it in. Top with the remaining pasta and the last bit of reserved sauce.

10. Sprinkle the remaining mozzarella and remaining grated Parmesan evenly over the top.

11. Bake for 20–25 minutes, or until the cheese is melted, golden in spots, and the edges are bubbling.

12. Let the baked ziti rest for 10 minutes before serving. Garnish with chopped fresh basil or parsley and enjoy.