Ground Turkey and Goat Cheese Pasta Bake
Description
Canned tomato-basil soup lends sweet flavor to this easy ground turkey, goat cheese, and cavatappi pasta bake.
Ingredients
•
1 (16 ounce) package cavatappi (corkscrew macaroni)
•
1 1/3 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 1/2 ounce) can diced tomatoes with basil, garlic, and oregano
•
1 medium green bell pepper, chopped
•
6 ounces chevre (soft goat cheese), crumbled
•
1 1/3 cups shredded mozzarella cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
5
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.
6
Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.