Cooking Instructions

• Bring a large pot of salted water to a boil and cook the pasta 1-2 minutes less than the package instructions. After the pasta has finished cooking, reserve 1 cup of boiling pasta water before draining. Set the pasta aside.
• Heat the olive oil in a large pan or Dutch oven set over medium heat. Cook the onions until soft and translucent, approximately 5 minutes.
• Add the ground turkey and cook over medium to medium-high heat, breaking it into small bite-size pieces. Once cooked, season with salt, pepper, and Italian seasoning and stir in the minced garlic. Mix to combine and continue to cook for an additional minute or so.
• Sprinkle the ground turkey with 2 tablespoons of flour and mix well to combine. Pour in the chicken broth and the tomato sauce and let it come to a simmer.
• Add the cooked pasta to the pan and pour in the half-and-half. Stir to combine.
• For a thinner sauce, slowly add additional chicken broth or reserved pasta water. For a creamier sauce, add additional half-and-half.
• Season with salt and pepper, to taste. Stir in half of the mozzarella cheese and half of the cheddar cheese and top with the remaining half cup of each.
• Reduce heat to low and cover your pan or Dutch oven with a tight-fitting lid until the cheese is melted. Remove from heat and enjoy!