• 8oz. gluten free or quinoa pasta

• 1 tbsp. coconut oil

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 2 lbs. ground lean turkey

• 1 medium zucchini, chopped

• 1 bell pepper, chopped

• 1 can chopped tomatoes

• 1 cup chicken stock

• 3 tbsp. tomato paste

• 2 tbsp. coconut cream or dairy free alternative

• ¾ cup low moisture mozzarella

Heat the oven to 375F. Cook the pasta al dente according to instructions on packaging.

Heat the oil in a large pan with high sides and cook the onion and garlic until translucent. Add in the turkey and stir well while cooking for a few minutes. 

Next add in the chopped zucchini, pepper, tomatoes, and chicken stock and bring to boil. Now add in the cooked pasta and cream. Mix well and take off the heat. 

Transfer everything into an oven proof dish and top with mozzarella. Bake for about 20 min until golden brown.