Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 pound(s) plum tomatoes , diced 1 large yellow onion , finely chopped 2 clove(s) garlic , minced 4 cup(s) marinara sauce

  3. 1/2 teaspoon(s) crushed red pepper flakes

  4. 3 cup(s) shredded cooked turkey

  5. 1 pound(s) cavatappi or orecchiette pasta

  6. 1 cup(s) fresh basil leaves , torn 3/4 cup(s) grated Parmigiano-Reggiano cheese

  7. 1 pound(s) fresh mozzarella cheese , diced

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.

  2. Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.

  3. Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.


Send feedback