Creamy Skillet Lasagna

1 tbsp extra-virgin olive oil
½ cup white onion, diced
2 garlic cloves, pressed
1 lb ground turkey
1 (14.5 oz) can petite diced tomatoes
1 (8 oz) can tomato sauce
2 tbsp tomato paste
½ tbsp balsamic vinegar
1 tsp dried basil
1 tsp dried oregano
¼ tsp red pepper flakes
½ tsp kosher salt
½ lb campenelle (bell-shaped) pasta
4 cups water
3 oz Boursin garlic & herb cheese, crumbled
½ cup shredded mozzarella cheese
1 tbsp fresh basil, sliced
In a large skillet sauté onions in olive oil until soft. Add garlic and sauté until fragrant.
Add ground turkey and brown. Drain off any liquid.
Add diced tomatoes, tomato sauce, tomato paste, and balsamic vinegar. Stir to combine with browned meat.
Add seasonings and pasta. Cover with water and gently stir to submerge noodles.
Bring to a boil. Cover and reduce heat to a medium low. Simmer for 20 minutes or until pasta is tender.
Uncover and stir in Boursin cheese. Top with mozzarella cheese. With burner off, let stand for a few minutes to melt cheese.
Sprinkle with fresh basil and serve.