Preheat the oven to 180°C.
Bring a large pan of water to the boil. Add the pasta and cook for 3 minutes, drain and leave to one side.
Return the saucepan to the heat and spray with low-calorie cooking spray. Brown the turkey for 5 minutes.
Add the vegetables and garlic and continue to fry for 4 minutes until softening.
Return the pasta to the saucepan and stir in the passata, chopped tomatoes, oregano and basil. Pour into a large ovenproof dish and sprinkle over the Cheddar and mozzarella.
Bake for 25 minutes or until the pasta and vegetables are tender and the cheese golden and bubbling.