In a medium sauce pot heat olive oil over medium-low heat. Sautee garlic until aromatic. Add tomato paste and dissolve slightly. Add fennel seed, sautee about 30 seconds until aromatic then add turkey breaking it up with a fork or wooden spoon. Cook turkey until browned. Add pureed tomatoes, bay leaf, oregano and basil. Bring to a simmer and cook for 10-15 minutes over low heat. Add peas and cook for an additional 5 minutes.
Cook pasta according to package directions, just slightly under al dente. Heat oven to 400 degrees.
Combine pasta and sauce in casserole dish and top with grated cheese. Bake for 40 minutes or until heated through.