Heat a large deep skillet over medium-high heat and spray with extra virgin olive oil. Add ground turkey, seasoning it with kosher salt, and cook for 5–7 minutes until browned. Transfer to a bowl, leaving juices in the skillet.

In the same skillet, add more olive oil if needed, then sauté diced onion, chopped carrot, and celery over medium heat for about 5 minutes until softened.

Stir in tomato paste and minced garlic, cooking for an additional 2–3 minutes to boost flavors.

Return browned turkey to the skillet, add uncooked mezze rigatoni, crushed tomatoes, and chicken bone broth. Stir to combine, ensuring pasta is submerged.

Bring to a gentle boil, reduce heat to medium-low, cover, and let simmer for 15 minutes, stirring occasionally.

After cooking, remove skillet from heat and stir in grated Parmesan cheese. Taste and adjust seasoning if necessary.

Serve in bowls, garnishing with additional Parmesan, fresh basil, and a dollop of ricotta if desired.