Cook turkey, carrot, celery, onion and garlic in 12-inch skillet until meat is browned, stirring to break up meat. Pour off fat. Add 1/2 sauce, broth, squash and zucchini and cook until tender. Stir in remaining sauce and 1/2 cup ricotta. Simmer for "a while" until sauce is creamy.
Stir beef mixture, pasta, 1/2 cup mozzarella cheese, remaining ricotta cheese and Parmesan cheese in 3 8x8 baking dishes. Sprinkle with remaining mozzarella cheese. Freeze two dishes.
Bake at 400 degrees F for 20 minutes or until hot.
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