Ground Turkey and Goat Cheese Pasta Bake

Ingredients

• (16 ounce) packagecavatappi (corkscrew macaroni)
• 1/3 pound slean ground turkey
• pinch Italian seasoning, or to taste
• salt and ground black pepper to taste
• (19 ounce) can tomato-basil soup (such as Progresso®)
• (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
• medium green bell pepper, chopped
• ounce schevre (soft goat cheese), crumbled
• 1/3 cup sshredded mozzarella cheese

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
3. Heat a large skillet over medium high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
4. Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
5. Place one layer of the pasta mixture in the bottom of a 9x13 inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
6. Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.

Tips

The amounts of cheese are approximate. I never wrote down exactly what I used, so follow at your own discretion or feel free to adapt to your own tastes.