Cook the penne for two minutes less than the package directions. Halfway through cooking, add the olive oil to the pot and stir to keep the pasta from sticking.

Drain the pasta and leave it in a colander while you prepare the ground turkey.

Once the turkey is ready, add the cooked pasta to the pot and mix well.

If your pot isn’t big enough to hold everything, transfer the turkey and pasta to a well-buttered classic baking dish or oval casserole. Add the shredded cheese and mix so it’s evenly distributed.

Make a batch of béchamel sauce using your favorite recipe. I like the “foolproof béchamel” because it never gets lumpy!

Spread the béchamel evenly over the pasta and turkey, then dot the top with small pieces of butter.

Bake in a preheated oven at 350°F (180°C) for about 30 minutes, then broil for another 5 minutes to brown the top of the béchamel.