Ingredients
6
6 servings
- •1 (16 ounce) package cavatappi (corkscrew macaroni)
- •1 ⅓ pounds lean ground turkey
- •1 pinch Italian seasoning, or to taste
- •salt and ground black pepper to taste
- •1 (19 ounce) can tomato-basil soup (such as Progresso®)
- •1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
- •1 medium green bell pepper, chopped
- •6 ounces chevre (soft goat cheese), crumbled
- •1 ⅓ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
- Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
- Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
- Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
- Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 652
- Carbohydrate: 70g
- Fat: 23g
- Fiber: 4g
- Protein: 44g
- Sugar: 8g
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