No need to choose between tangy tomato or creamy cheese sauce – this easy bake, with turkey mince and mascarpone, has the best of both
Prep:20 mins
Serves 4 – 6
1 tbsp olive oil2 onions, finely chopped500g turkey mince (thigh is best)1 garlic clove, crushed2 x 400g cans chopped tomatoes1 tbsp chipotle paste300ml chicken stock400g large pasta shells250g tub mascarpone200g cheddar, grated2 tbsp grated parmesan
STEP 1Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.STEP 2While the turkey cooks, boil the pasta following pack instructions, then drain, reserving some of the water. Warm through the mascarpone with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.STEP 3Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish. Stir the cheese sauce through the pasta and pour over the mince. Sprinkle the remaining cheddar and the parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.
