Family Cavatappi Bake with Turkey, Leeks, Peas, and Gouda Mashed Potato Topping

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a baking dish about 33 x 23 cm (13 x 9 inches).

2. 2

   Place the potatoes in a pot with cold water and 1 teaspoon of the salt. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until very tender. Drain well.

3. 3

   While the potatoes cook, boil the cavatappi pasta in salted water for 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml (1/2 cup) of the pasta water, then drain and set aside.

4. 4

   In a large skillet or saucepan, heat the olive oil with 15 g (1 tbsp) of the butter over medium heat. Add the leek and cook for 4 to 5 minutes, stirring, until tender. Add the garlic and cook 30 seconds more.

5. 5

   Add the ground turkey, 1/2 teaspoon of salt, the black pepper, and the dried thyme. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until the turkey is no longer pink.

6. 6

   Sprinkle the flour over the turkey mixture and stir for 1 minute. Gradually add 360 ml (1 1/2 cups) of the milk and the chicken broth, whisking or stirring to avoid lumps. Stir in the Dijon mustard and ground nutmeg. Cook for 3 to 5 minutes until a lightly thickened sauce forms.

7. 7

   Add the frozen peas, cooked pasta, 80 g (about 3 oz) of the Gouda, and the Parmesan. Mix well. If the sauce looks too thick, add a little of the reserved pasta water. Taste and adjust with the remaining salt if needed.

8. 8

   For the topping, mash the hot potatoes with the remaining 30 g (2 tbsp) butter and the remaining 140 ml (1/2 cup plus 1 tbsp) milk until smooth. Mix in the chives and 40 g (about 1.5 oz) of the remaining Gouda. Season lightly with salt and pepper.

9. 9

   Spread the turkey-pasta mixture into the prepared baking dish in an even layer. Spoon the mashed potato topping over it and gently spread. Finish with the remaining 20 g (about 3/4 oz) Gouda over the top.

10. 10

    Bake for 20 to 22 minutes at 220°C / 425°F, until the filling is bubbling and the top is golden in spots. Let rest for 10 minutes before serving.