1-Bring a large pot of salted water to a boil. The water should taste like the sea this is your only chance to season the pasta itself.

2-Add the 12 oz pasta to the boiling water and cook according to package instructions, but remove it 1-2 minutes before the recommended cooking time. This undercooking is intentional, as the pasta will finish cooking in the sauce.

3-Before draining, reserve 1 cup of the starchy pasta water. This liquid is gold for adjusting sauce consistency later.

4-Drain the pasta and set it aside while you prepare the rest of the dish.

5-Heat 2 tablespoons olive oil in a large pan or Dutch oven over medium heat.

6-Add the diced 1 large yellow onion and cook until soft and translucent, about 5 minutes. Caramelizing the onions properly builds a flavorful foundation for your sauce.

7-Add 1 lb ground turkey to the pan. Cook over medium to medium-high heat, breaking it into bite-size pieces with a wooden spoon. Continue cooking until the turkey is no longer pink.

8-Season with 2 teaspoons salt (divided), ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.

9-Stir in 5 cloves minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

10-Sprinkle 2 tablespoons all-purpose flour over the turkey mixture and mix well. Cook for about 1 minute to remove the raw flour taste.

11-Pour in 2 cups low-sodium chicken broth and 1 (15-ounce) can tomato sauce.

12-Bring the mixture to a simmer, stirring occasionally. The sauce will begin to thicken as the flour activates.

13-Reduce heat and simmer for 3-5 minutes to allow flavors to meld.

14-Stir in 1 cup half and half (or heavy cream if you prefer a richer sauce).

15-Add the cooked pasta to the sauce and stir to combine. If the sauce is too thick, thin it with some of the reserved pasta water or additional broth.

16-Season with additional salt and pepper to taste.

17-Stir in half of the 1 cup shredded mozzarella cheese and half of the 1 cup shredded cheddar cheese until melted and incorporated.

18-Top the pasta with the remaining cheese.

19-Reduce heat to low and cover the pan for 2-3 minutes, until the cheese melts.

20-For an extra special presentation, transfer the pan to a preheated 400°F oven for 5-10 minutes, or until the cheese is bubbly and golden on top.

21-Remove from heat and garnish with fresh parsley. Add any optional vegetables or garnishes you’re using.

22-Allow the dish to rest for a few minutes before serving. This helps the sauce set slightly and ensures each portion holds together well.