In a large skillet, heat 1 tbs of the olive oil. Season the ground turkey with salt and pepper and brown with 1 clove garlic and oregano. When cooked through, remove from pan.

Heat the remaining 2 tbs olive oil in the now empty skillet and add the tomatoes, with juice, and remaining garlic. Cook over a low simmer for 15 to 20 minutes, using a large spoon to break up the tomatoes.

Meanwhile, boil the pasta to just tender in a large pot of salted water. Drain and lay on baking sheet in a single layer until ready to use.

When sauce is ready. stir about 1 1/2 cups into the ground turkey. Add the ricotta and half cup cheese. Stir until well combined. Taste and season if needed.

Preheat the oven to 350 degrees F.

In a 13x9" baking dish, spoon 1 cup sauce over the bottom. Fill each shell with the ground turkey mixture and arrange in the pan. Cover with the remaining sauce and sprinkle the cheese evenly over top.

Bake for 30 minutes, until the top is golden brown and the sauce is bubbling.

Allow to cool for a few minutes before dishing out and serving.