Start by cooking the pasta according to package. Bring a large pot of salted water to a boil. Cook the pasta until just al dente — about 1–2 minutes less than the package suggests. Drain and toss with a little olive oil to keep it from sticking while you prep the rest.
Next, cook ground turkey on the stovetop and season with seasonings of choice. I use 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, salt and pepper. Set aside.
In a blender, combine the marinara sauce, cottage cheese, spinach, and zucchini. Blend until completely smooth and creamy. Season with Italian seasoning, garlic powder, onion powder, salt, and pepper to taste.
In a large mixing bowl, toss the cooked pasta with the blended sauce, shredded mozzarella, and cooked ground turkey. Stir until everything is evenly coated and well combined.
Pour the pasta mixture into a greased 9x13-inch baking dish. Spread it out evenly and top with extra mozzarella.
Cover the dish tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake at 375°F until hot and bubbly — about 40–45 minutes.