Turkey Cavatappi Bolognese
with Roasted Zucchini & Parmesan
- Wheat
- Milk
A bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our total weeknight go-to. When you add sweet Italian pork sausage, tender bites of zucchini, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty cavatappi pasta cloaked in this creamy, flavor-boosted Bolognese? We thought so.
Ingredients
1 unit
Zucchini
1 unit
Onion
1 tablespoon
Italian Seasoning
6 ounce
Cavatappi Pasta
(Contains: Wheat)
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, peel, and thinly slice onion.
• Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. • Tent with foil to keep warm.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 11⁄2 cups pasta cooking water (2 cups for 4 servings), then drain.
• While pasta cooks, remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes. • Add sausage and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step).
Pat chicken* dry with paper towels. Swap in chicken (no need to break up into pieces!) or turkey* for sausage.
• Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute. • Stir in stock concentrate, 1 cup reserved pasta cooking water (11⁄2 cups for 4 servings), and a big pinch of salt and pepper. Bring to a simmer; cook until sauce has slightly thickened and sausage is cooked through, 2-3 minutes. • Reduce heat to medium low.
• Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan until thoroughly combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it mild; consider adding extra Italian seasoning or garlic for a richer taste 🍲.
- Ease of prep: Quick and simple to prepare, with roasted veggies adding a nice touch.
- Suggestions: Try using ground beef instead of turkey for more flavor; increase tomato paste and sour cream for a creamier sauce.
- Leftovers: Some enjoyed it even more the next day, making it great for lunch.
- Cooking method: For a quicker option, skip roasting and cook zucchini in the skillet with onions.
Reviews from our home cooks
Not enough sauce...I doubled all sauce ingredients, and was much better. Plus added some garlic to the onion/turkey mix in the pan.
It didn't seem necessary to roast the zucchini (and dirty another dish) rather than cooking it in the skillet with the onion.
The flavors are amazing and even though it's pasta, it's very light on the stomach.
Could use more sour cream but so yummy! One of the household favorites
We subbed ground turkey, so I added extra Italian seasoning. Very good.
Skipping the oven and just cooking in a skillet was a quick option...love it. :)
Easy and delicious tasted even better the second day for lunch
Fantastic seasoning I wish I could buy it by the bottle.
Reminds me of my childhood. My mom used to put zucchini in our pasta sauce all the time. Love it.
Tasty but not creamy. It came out more like a spaghetti with light sauce.
