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Creamy Turkey Bolognese

Creamy Turkey Bolognese

with Carrot, Zucchini, and Cheesy Garlic Bread

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When you’ve got cavatappi and ground turkey in a creamy marinara sauce with garlic bread on the side, no one will even notice that you snuck in some extra veggies. This hearty pasta dish has both carrots and zucchini, which are perfectly delicious in their own way since they’re seasoned with our Tuscan spice blend. But just in case you’ve got any picky eaters, there’s plenty of the good stuff to satisfy both ways.

Tags:Spicy
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Demi Baguette

(ContainsWheat, Soy)

2 unit

Carrots

1 unit

Zucchini

¼ ounce

Parsley

9 ounce

Cavatappi Pasta

(ContainsWheat)

1 tablespoon

Tuscan Heat Spice

20 ounce

Ground Turkey

6.75 ounce

Milk

(ContainsMilk)

1 unit

Chicken Stock Concentrate

14 ounce

Marinara Sauce

1 ounce

Garlic Herb Butter

(ContainsMilk)

1.25 cup

Parmesan Cheese

(ContainsMilk)

2 ounce

Cream Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4184 kJ
Calories1000 kcal
Fat41 g
Saturated Fat20 g
Carbohydrate103 g
Sugar12 g
Dietary Fiber7 g
Protein58 g
Cholesterol145 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pot
Peeler
Strainer
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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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 baguettes lengthwise. Peel carrots, then chop into small pieces. Roughly chop parsley. Quarter zucchini lengthwise, then slice into thin triangles.

2

Once water boils, add 9 oz cavatappi to pot (1½ packages; use the remainder as you like). Cook, stirring occasionally, until al dente, 9-12 minutes. Drain.

3

Heat a large drizzle of olive oil in a large pan over medium heat. Add carrots, zucchini, and 1½ tsp Tuscan heat spice (we’ll use the rest later). Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.

4

Heat another drizzle of olive oil in same pan over medium-high heat. Add turkey and remaining Tuscan heat spice, breaking up meat into pieces. Cook until lightly browned 3-4 minutes. Season well with salt and pepper. Stir in milk and stock concentrate. Bring to a simmer and let bubble until reduced by half, 1-3 minutes. Return veggies to pan and stir in marinara sauce. Let simmer gently until meal is ready.

5

Spread 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, 4-5 minutes. Sprinkle up to ⅓ of the Parmesan on top. Return to oven and allow Parmesan to melt, about 3 minutes.

6

Add cream cheese, half the remaining Parmesan, and all of the cooked cavatappi to pan with turkey mixture and stir until warmed through, 2-3 minutes. Divide between bowls and sprinkle with remaining Parmesan, parsley, and chili flakes (to taste). Serve with garlic bread on the side.