Creamy Turkey Bolognese

🥘 Ingredients

• Tuscan heat spice
  1 tbsp
• aluminum foil
• carrots
  2 unit
• cavatappi pasta
  9 oz
• chicken stock concentrate
  1 unit
• chili flakes
  1 tsp
• cream cheese
  2 oz
• demi-baguette
  2 unit
• garlic herb butter
  1 oz
• ground turkey
  20 oz
• marinara cup
  14 oz
• milk
  6.75 oz
• olive oil
  4 tsp
• parmesan cheese
  1.25 c
• parsley
  ¼ oz
• pepper
• salt
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with aluminum foil and lightly oil foil. Halve demi-baguette lengthwise. Peel carrots , then chop into small pieces. Roughly chop parsley . Quarter zucchini lengthwise, then slice into thin triangles.

   aluminum foil, demi-baguette: 2 unit, carrots: 2 unit, parsley: ¼ oz, zucchini: 1 unit
2. 

   2

   Once water boils, add cavatappi pasta to pot (1½ packages; use the remainder as you like). Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain.

   cavatappi pasta: 9 oz
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add carrots and zucchini, and Tuscan heat spice (we'll use the rest later). Cook, tossing, until browned, ⏱️ 7 minutes . Season with salt and pepper . Remove from pan and set aside.

   olive oil: 4 tsp, Tuscan heat spice: 1 tbsp, salt, pepper
4. 

   4

   Heat another drizzle of olive oil in same pan over medium-high heat. Add ground turkey and remaining Tuscan heat spice, breaking up meat into pieces. Cook until lightly browned, ⏱️ 4 minutes . Season well with salt and pepper. Stir in milk and chicken stock concentrate . Bring to a simmer and let bubble until reduced by half, ⏱️ 2 minutes . Return veggies to pan and stir in marinara cup . Let simmer gently until meal is ready.

   ground turkey: 20 oz, milk: 6.75 oz, chicken stock concentrate: 1 unit, marinara cup: 14 oz
5. 

   5

   Spread garlic herb butter onto cut side of baguettes. Place on lined baking sheet buttered side up and season with salt and pepper. Toast in oven until light golden, ⏱️ 5 minutes . Sprinkle up to ⅓ of the parmesan cheese on top. Return to oven and allow Parmesan to melt, ⏱️ 3 minutes .

   garlic herb butter: 1 oz, parmesan cheese: 1.25 c
6. 

   6

   Add cream cheese , half the remaining Parmesan, and all of the cooked cavatappi to pan with turkey mixture and stir until warmed through, ⏱️ 3 minutes . Divide between bowls and sprinkle with remaining Parmesan, parsley, and chili flakes (to taste). Serve with garlic bread on the side.

   cream cheese: 2 oz, chili flakes: 1 tsp