1-Boil water and cook 12 oz. of medium shell pasta according to package instructions, typically for 8-10 minutes.

2-Heat 2 Tbsp. of olive oil in a Dutch oven or wide stock pot over medium heat. Cook 1 lb. of ground turkey, seasoning with 1 tsp. salt and 1/2 tsp. pepper. Drain excess fat and set the cooked turkey aside.

3-Add the remaining 1 Tbsp. of olive oil to the pan. Sauté 2 cloves of minced garlic, 1/2 large diced red bell pepper, 4 oz. of thinly sliced or diced white mushrooms, and 1/2 large diced white onion, along with additional salt, pepper, and 1 tsp. Italian seasoning, until fragrant, about 5 minutes. Whisk in 2 Tbsp. of all-purpose flour to create a thickening base.

4-Pour in 2 cups of beef broth and 1 can (15 oz.) of tomato sauce, then bring to a simmer. Add the cooked ground turkey back to the pan.

5-Stir in the cooked pasta, 1 cup of heavy cream, and 1/2 cup of freshly grated Parmesan cheese. Combine well and adjust seasoning with salt and pepper as needed. Simmer, stirring occasionally, until the sauce thickens.

6-Garnish with fresh basil if desired and serve warm.