Photo May 07, 8 39 41 PM


this is one of my all time favorite dishes: super simple to make and a little bit of spice with the peppers. i figured i would post it up here on the blog so that when i’m in massachusets for the next year i can still get to all the recipes that i love.


  • 8 oz rotini pasta
  • 1 lb ground turkey with italian seasoning to taste (or chicken, if you prefer)
  • 3/4 c chopped onion (more or less to taste ..i always do less because i’m not an onion fan)
  • 1 clove garlic, minced
  • 1 tbs minced orange pepper (or more to taste ..i always do more, and i usually add in some yellow or red peppers too)
  • 1 can diced tomatoes, drained so they’re not too soggy
  • 1 can (15 oz) tomato sauce
  • 2 c shredded italian cheese blend
  • 1 1/2 c shredded sharp cheddar cheese (or whatever other cheese you like and have laying around)

cooking instructions:: 

  1. preheat oven to 350 degrees fahrenheit
  2. bring a large pot of water to a boil. add the pasta and cook until it’s al dente (6 to 8 minutes), then drain. run cold water over the pasta to stop it from cooking further. set aside.
  3. meanwhile, cook the turkey until it’s browned and crumbled (7 to 10 minutes). mix in the onion, celery, garlic, and pepper. continue to cook and stir for another 5 minutes. season with salt and pepper to taste. remove from the heat and stir in the tomatoes and tomato sauce. let it cool for 5 minutes.
  4. lightly grease a large casserole dish. spread the pasta in a layer at the bottom of the dish. sprinkle the italian cheese blend evenly over the pasta. pour the meat and veggie mix over the  pasta and cheese. cover the dish with aluminum foil and bake in the oven for 45 minutes. remove foil at the 45 minute mark and sprinkle the cheddar cheese (or other preferred cheese) evenly over the casserole. continue baking until the cheese on top has melted (5 minutes or so).
  5. let the dish set for 5 to 10 minutes before serving, and then, ENJOY!


Photo May 07, 8 38 44 PM