Cheesy Turkey and Veggie Pasta Bake

• 12 ounces elbow macaroni or small pasta shape
• 1 pound lean ground turkey
• 1 medium carrot, finely diced
• 1 small zucchini, finely diced
• 1 cup frozen peas, thawed
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded mild cheddar cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 cups marinara sauce
• 1/2 cup milk (whole or 2%)
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2. Cook the pasta in a large pot of salted boiling water according to package instructions, until al dente. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
4. Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
5. Stir in the diced carrot and zucchini and cook for another 4-5 minutes until slightly softened. Add the peas and cook for 1 minute more.
6. Lower the heat and stir in the marinara sauce and milk until combined. Simmer for 2-3 minutes to warm through.
7. In a large mixing bowl, combine cooked pasta, turkey-vegetable mixture, and half of the mozzarella and cheddar cheese. Mix well.
8. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.
9. Bake uncovered in the oven for 20-25 minutes, until the cheese on top is melted and bubbly. Let cool for 5 minutes before serving.

Chef tips

• If your kids prefer, use rotini or shells instead of elbow macaroni—these shapes hold sauce well and are fun to eat.
• To sneak in extra veggies, finely grate some cauliflower or spinach and add it to the sauce mixture.
• For a dairy-free option, replace cheeses with plant-based cheese alternatives and use almond or oat milk instead of cow’s milk.
• Make it ahead: Prepare the pasta and sauce, assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.