Creamy Turkey Bolognese

🥘 Ingredients

• carrots
  2 units
• cavatappi pasta
  9 oz
• chicken stock concentrate
  1 c
• chili flakes
  1 tsp
• cream cheese
  2 tbsp
• demi-baguette
  1 unit
• garlic herb butter
  2 tbsp
• ground turkey
  12 oz
• marinara cup
  1 c
• milk
  ½ cup
• olive oil
  1 tbsp
• parmesan cheese
  1 c
• parsley
  1 bunch
• tuscan heat spice
  1½ tsp
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   demi-baguette carrots zucchini parsley cavatappi pasta tuscan heat spice ground turkey milk chicken stock concentrate marinara cup garlic herb butter parmesan cheese cream cheese chili flakes olive oil

   demi-baguette: 1 unit, carrots: 2 units, zucchini: 1 unit, parsley: 1 bunch, cavatappi pasta: 9 oz, tuscan heat spice: 1½ tsp, ground turkey: 12 oz, milk: ½ cup, chicken stock concentrate: 1 c, marinara cup: 1 c, garlic herb butter: 2 tbsp, parmesan cheese: 1 c, cream cheese: 2 tbsp, chili flakes: 1 tsp, olive oil: 1 tbsp
2. 

   2

   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.
3. 

   3

   Once water boils, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain.
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium heat. Add carrots, zucchini, and 1½ tsp tuscan heat spice. Cook, tossing, until browned, ⏱️ 7 minutes . Season with salt and pepper. Remove from pan and set aside.
5. 

   5

   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 ⏱️ 3 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.
6. 

   6

   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, ⏱️ 4 minutes . Sprinkle up to ⅓ of the parmesan cheese on top. Return to oven and allow parmesan to melt, ⏱️ 3 minutes .
7. 7

   Add cream cheese, half the remaining parmesan, and all of the cooked cavatappi to pan with turkey mixture and stir until warmed through, ⏱️ 2 minutes . Divide between bowls and sprinkle with remaining parmesan, parsley, and chili flakes (to taste). Serve with garlic bread on the side.