Begin by bringing a large pot of salted water to a boil. Add your pasta (ziti or fusili) and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and set it aside in a large mixing bowl while you prep the rest of the ingredients.

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped broccoli florets and minced garlic with a drizzle of olive oil. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, or until the broccoli is tender and slightly crispy at the edges.

In a large skillet over medium-high heat, add a splash of olive oil. Cook the ground turkey, breaking it apart with a spatula, for approximately 8-10 minutes until it's browned and no longer pink. Season generously with salt, pepper, and your choice of Italian herbs.

In a large mixing bowl, combine roasted broccoli, sautéed garlic, ground turkey, and the remaining ingredients except for the mozzarella cheese. Gently fold in sun-dried tomatoes, olives, artichokes, and fresh herbs.

Divide the turkey and vegetable mixture into two greased casserole dishes, or combine them into one larger dish for a single bake. Top each layer generously with 1 cup of mozzarella cheese.

Lower the oven temperature to 350°F (175°C). Place your casserole(s) in the oven and bake for about 25 minutes, or until the cheese is bubbling and golden brown.