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Heat large covered saucepot of salted water to boiling on high.
In food processor with knife blade attached, pulse celery, carrot, and onion until finely chopped. In deep 12-in. skillet, heat oil on medium-high until hot. Add vegetables and cook 6 minutes or until tender, stirring occasionally. Add turkey, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Cook 5 minutes or until meat loses its pink color, stirring constantly to break meat into very small pieces.
Cook spaghetti as label directs.
Meanwhile, to skillet with meat, add tomatoes. Reduce heat to medium; simmer 12 minutes or until sauce has thickened, stirring occasionally. Stir in grated Parmesan.
To serve, top pasta with sauce and shave remaining Parmesan on top.