Hearty Turkey and Penne Casserole

Preheat oven to 375 degrees F.

Boil a large pot of water; add a generous pinch of kosher salt and the penne pasta. Cook for 2 minutes less than directed for al dente pasta. Drain and set aside.

While the pasta cooks, warm olive oil in a large, oven-safe skillet over medium heat. Add diced onion and ground turkey. Sprinkle with Italian seasoning, oregano, red pepper flakes, another big pinch of kosher salt, and 12-15 cranks of fresh-ground black pepper. Cook for about 4 minutes, using a spatula to break the meat up into small crumbles, until the onions are soft and the turkey is mostly browned.

Stir in minced garlic. Cook another 30-60 seconds, just until fragrant.

Stir in the sliced mushrooms, crushed tomatoes, and balsamic vinegar. Swish a small amount of water in the can of tomatoes to get the last bits of tomato and pour that into the skillet as well. Bring mixture to a simmer.

Let it bubble over medium-low heat for 5-7 minutes, then remove from the heat and stir in the baby spinach.

Add cooked penne and stir well.

Stir in about half of the shredded mozzarella cheese, then spread mixture into an even layer and top with remaining cheese.

Bake for 15-20 minutes, until cheese is fully melted and the sauce is bubbling around the edges.

For a browned top, turn oven to broil for the final 1-2 minutes; watch closely that it doesn’t burn. Remove from the oven and let sit for 5 minutes.

Garnish with chopped fresh parsley or basil. Serve and enjoy!