So of course I totally changed it based on what I had at home. Sauteed onions, garlic, cherry tomatoes cut in half and asparagus cut into small pieces. Added dried oregano, dried thyme and fresh sage as well as salt and pepper all to taste. Then browned the turkey, added in the veggie mixture and a can of organic diced tomatoes with jus. Added a little sugar and then let this simmer slowly while I cooked one pound of penne rigate. Mixed the two, put into a 9X13 glass baking pan, mixed some sour cream with cream cheese in the carton and spread it out over the pasta mixture, then put a generous helping of shredded mixed italian cheeses (did not bother using the real parmegiano reggiano or provolone since this is an American dish in my opinion) and then baked for 25 mins at 350F. I enjoy casseroles and the creativity you can have with them. My husband doesn't care for baked pasta. I'd make it again because the combinations and options are limitless - all veggie, or using beef or pork or a mixture. Easy to make and you can get creative. I never measure seasonings or much of anything, just do it by eye/taste and it comes out well.
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So of course I totally changed it based on what I had at home. Sauteed onions, garlic, cherry...