Preheat oven to 350 degrees.
In a large pot cook pasta in boiling water until very al dente. You want the pasta to still have a bite to it. Drain and set the pasta aside.
In the same pot heat olive oil over medium heat until hot. Add in onions and peppers and cook until the onions are translucent, about 5 minutes.
Stir in the ground turkey, and cook until slightly pink (about 5-7 minutes), breaking up into small pieces as it cooks.
Stir in the chili powder, ground cumin, granulated garlic, onion powder, salt, pepper and cook for another 2- 3 minutes.
Stir in the diced tomatoes and green chills.
Bring to a boil and then simmer for 20 - 25 minutes or until the sauce thickens.
Stir in ricotta cheese and 1/2 cup of shredded Monterey Jack cheese.
Pour pasta mixture into a 9 x 13 casserole dish sprayed with cooking spray.
Sprinkle with the rest of the Monterey Jack cheese.
Bake for 25 - 30 minutes or until cheese is melted and casserole is hot and bubbly.
Serve hot with a small salad.