Family Shell Pasta Bake with Turkey, Spinach, and Roasted Carrot Cream Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking sheet, toss them with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 20 minutes until very tender and lightly browned.

2. 2

   While the carrots roast, cook the shell pasta in salted water until al dente, following the package timing. Drain and set aside.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with sweet paprika, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Add the fresh spinach to the hot turkey mixture and stir for 1 to 2 minutes until wilted. Remove from the heat.

6. 6

   Transfer the roasted carrots to a blender with the chicken broth. Blend until very smooth.

7. 7

   In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps, and cook for 3 to 4 minutes until slightly thickened.

8. 8

   Stir in the carrot puree, Dijon mustard, 100 g / 3.5 oz of the cheddar, and the Parmesan. Mix until the cheese melts. Adjust with the remaining salt and pepper.

9. 9

   In a large bowl, combine the cooked pasta with the turkey-spinach mixture, the creamy carrot sauce, and half of the fresh parsley.

10. 10

    Transfer the mixture to a baking dish about 23 x 33 cm / 9 x 13 in. Sprinkle the remaining 50 g / 1.5 oz cheddar over the top.

11. 11

    Bake at 190 °C / 375 °F for 18 to 20 minutes, until bubbly and golden on top.

12. 12

    Let rest for 5 minutes before serving. Finish with the remaining fresh parsley on top.