Place a large pot over medium heat. Add the olive oil. Once hot, add the onion and allow to cook for 3-4 minutes until softened.
Add the garlic and cook for 1 minute, stirring frequently to prevent the garlic from burning.
Stir in the tomato sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer. Check the seasoning of the tomato sauce and adjust to taste.
While the sauce simmers, place another large skillet over medium-high heat. Add a drizzle of olive oil and cook the ground turkey until cooked through and browned. Use a wooden spoon to break up the turkey as it cooks.
While the turkey cooks, bring a stock pot of water to a boil. Add the penne pasta and cook according to the package directions until al dente. The pasta will finish cooking in the oven. Drain and set aside.
Grab two 9-inch x 13-inch baking dishes (or aluminum pans). Spread enough tomato sauce to cover the bottom of the pan in each dish.
Divide the penne pasta, ground turkey, and tomato between the two dishes and stir to combine. Sprinkle the top of each casserole with 2 cups of mozzarella cheese.
Cover the casserole dishes with foil and freeze one for later. (see note) Bake the other casserole for 20-30 minutes. Remove foil and bake for another 5 minutes or until the cheese is melted.
Sprinkle with chopped parsley or Italian seasoning and serve warm.
Nutrition is based on 8 servings per casserole for a total of 16 servings. To cook the second frozen casserole, pull the casserole out for the freezer and put it in the fridge to thaw overnight. Bake as directed.