Preheat the oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Add sliced mushrooms, chopped bell pepper, and chopped zucchini to the skillet. Cook for 5 minutes until vegetables are tender.
Stir in the drained diced tomatoes, dried Italian seasoning, salt, and black pepper. Cook for 2 minutes to combine flavors.
In a large mixing bowl, combine the cooked pasta, turkey and vegetable mixture, chicken broth, and ricotta cheese. Mix well.
Transfer the mixture to a 9×13 inch baking dish and spread evenly.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the casserole rest for 5 minutes before serving.