Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent.

Increase heat to medium-high and add 1 pound of lean ground turkey. Cook for about 7-10 minutes until browned. Drain excess fat.

Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ¼ teaspoon of red pepper flakes. Sauté for 1 minute.

Pour in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, and 1 cup of broth. Simmer with the lid on for 15-20 minutes.

While the sauce simmers, boil salted water and cook 12 ounces of whole wheat penne pasta until al dente, about 8-10 minutes. Drain.

Add the drained pasta to the skillet with the sauce and stir to coat evenly.

Sprinkle 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese over the pasta. Cover and cook for an additional 5-7 minutes until the cheese is melted.

Optional: Broil for 1-2 minutes for a golden crust.