Preheat and boil the pasta. Preheat your oven to 190°C (fan 170°C / 375°F). Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions—it should still have a distinct white core when bitten. Drain, reserving a mugful of the starchy pasta water, and set aside. The pasta will finish cooking in the oven, so this undercooking is key to avoiding mush.

Sweat the aromatics. While the pasta boils, warm the olive oil in a large, ovenproof frying pan or deep skillet over a medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and softens—you'll notice a sweet, gentle fragrance as it releases its moisture. Add the minced garlic and cook for a further minute, until it becomes fragrant but not coloured.

Brown the turkey. Increase the heat to medium-high and add the ground turkey to the pan. Break it up with a wooden spoon and let it cook undisturbed for 2-3 minutes to develop a good colour. Then stir and continue cooking until the meat is no longer pink and has taken on a rich, golden-brown hue. You should hear a satisfying sizzle as the moisture evaporates; if the pan seems dry, add a splash of the reserved pasta water.

Build the sauce. Sprinkle the oregano, basil, and smoked paprika over the turkey, stirring well to coat. Pour in the tinned tomatoes and tomato purée, then add the stock. Stir everything together, scraping up any browned bits from the bottom of the pan—those are packed with flavour. Let the sauce come to a gentle simmer, then reduce the heat to low. You'll see the sauce thicken slightly and the colour deepen to a rich rusty red.

Add the creaminess. Drop the softened cream cheese into the sauce in small spoonfuls. Stir continuously until it has completely melted and incorporated, creating a smooth, pinkish-orange sauce that coats the back of a spoon. Taste and season generously with salt and pepper. The sauce should feel silky and taste well-balanced between acidity and creaminess.

Combine and top. Add the drained pasta to the sauce and toss gently until every piece is coated. If the sauce seems too thick, stir in a splash of the reserved pasta water until it loosens slightly. Sprinkle the grated mozzarella and Parmesan evenly over the top, covering the pasta completely.

Bake to perfection. Transfer the pan to the preheated oven and bake for 20-25 minutes, until the sauce is bubbling up around the edges and the cheese on top is melted and beginning to turn golden. For a deeper, crisper crust, switch the oven to grill for the final 2-3 minutes—watch it closely so it doesn't burn. The surface should be a patchwork of bronzed cheese and darker spots of caramelisation.

Rest and serve. Remove the dish from the oven and let it rest on a wire rack for at least 5 minutes. This allows the sauce to settle and the pasta to absorb any excess liquid. Garnish with fresh basil leaves if you like, then scoop out generous portions. The first spoonful should reveal a creamy, cohesive bake with tender pasta and a lightly crisp topping.