A rich and hearty pasta bake, this recipe makes great use of a variety of Italian spices and four types of cheese. The vegetables work great with the unique shape of the cavatappi pasta. The sauce can use nearly any red wine, but the best option is Pinot Noir, bringing out the natural taste of tomatoes.

  • 1/2 lb ground turkey
  • 1 8 oz package mushrooms, sliced
  • 4 scallions, sliced
  • 2 6 oz cans tomato paste
  • 2 14.5 oz cans diced tomatoes, undrained
  • 1 lb box cavatappi pasta, cooked according to box directions
  • 1 lg carrot, sliced
  • 1/4 C green olives, sliced
  • 1/4 C black olives, sliced
  • 1/2 C red wine
  • 1/2 C sun-dried tomatoes, chopped
  • 1/4 C fresh parsley, minced
  • 3 T garlic, minced
  • 1 t rosemary
  • 1/4 t red pepper flakes
  • 3/4 t oregano
  • 3/4 t thyme
  • 1 t basil
  • 1/2 t salt
  • 1/4 t pepper medley
  • 1/2 C breadcrumbs
  • 1/4 C Parmesan cheese
  • 1/4 C Romano cheese
  • 1/4 C Asiago cheese
  • 8 oz mozzarella, shredded

Step One

Brown the meat in a saucepan. Add mushrooms, garlic, scallions and carrots. Sauté for approximately 5 minutes until just tender.

Step Two

Add tomatoes, tomato paste, olives, wine, sun-dried tomatoes, parsley, rosemary, red pepper flakes, oregano, basil, thyme, salt, pepper, Parmesan, Romano and Asiago. Simmer for 10 minutes.

Step Three

Placed cooked pasta in a large bowl, add sauce and mix gently. Transfer to a large greased baking dish. Top with mozzarella and breadcrumbs.

Step Four

Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.

Serve with 3 cheese garlic bread.

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