Preheat Oven to 350 degrees Fahrenheit.
Bring 6 quarts of water to a boil and boil pasta until al dente.
Line a baking sheet with parchment paper.
In a large bowl add your turkey meat, 1 cup of cheese, ketchup, mustard, bread crumbs, and egg.
Mix thoroughly and form turkey meat into a larger sized meatballs. Mine are about 2 tablespoons large. My recipe made 28 large meatballs.
Add baking sheet to the oven and bake for 22 minutes.
Once pasta is done, drain, and add it to a large mixing bowl with your cottage, and ricotta cheese, spices, and mix thoroughly.
Add mixture to a large 9 x 13 casserole dish. Featured is a standard Pyrex, but they have a larger, deeper size now that would work fantastic.
Spread 3/4 of the pasta sauce over the top of the cheese.
Line your meatballs on the top layer, drizzle on remaining sauce.
Sprinkle 1 cup of Italian blend cheese over the top of the lightly sauced meatballs.
Bake at 350 degrees Fahrenheit for 30 minutes.