Add olive oil to a large pot and place over medium-high heat. Add garlic and onions, red bell pepper and mushrooms and saute until onions begin to soften and mushrooms cook down, about 4-5 minutes. 

Next add in ground turkey, breaking up the meat, and cook until turkey is no longer pink. Add in the seasonings: italian seasoning, paprika, red pepper flakes, nutmeg and salt and pepper. Stir for about 30 seconds. to incorporate seasonings into the meat, then immediately add in the pasta sauce and pumpkin puree. Stir together, and reduce heat to low and simmer while you cook your pasta.

Add water to a large pot of water and add a pinch of salt. Once boiling, add your pasta and cook until pasta is just barely al-dente. We want the pasta to have a nice bite to it. Once pasta is cooked, drain, then rinse with cool water.

While the pasta cooks: Preheat oven to 375 degrees F. Grease an 8x8 inch pan (or 9x9 inch) with olive oil. Set aside.

Next make your cheese mixture: In a large bowl, stir together the ricotta, ½ of the mozzarella pieces and parmesan cheese until just combined. Stir in the cooked pasta and 2 cups of the meat sauce. Add a little salt and pepper. Stir well to combine.

Add half of the pasta mixture to the prepared pan. Top with half of remaining meat sauce and then half of remaining mozzarella pieces. Repeat with remaining pasta, meat sauce and mozzarella.

Bake for 25-30 minutes or until pasta is bubbly. Let stand 10 minutes. Sprinkle with extra parmesan and parsley before serving. Serves 6-8.