Preparation Steps

• Heat the oven to 375°F and lightly oil a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil.
• Cook the cavatappi 2 minutes shy of al dente. Reserve 1 1/2 cups of the pasta water, then drain and set the pasta aside.
• While the water heats and pasta cooks, warm the olive oil in a large oven-safe skillet over medium-high heat. Add the mushrooms and red pepper with a pinch of salt and cook, stirring occasionally, until the edges brown and they soften, 5 to 6 minutes. Transfer to a bowl.
• In the same skillet, add the ground turkey and onion. Cook, breaking up the meat, until the turkey is no longer pink and the onion is tender, 6 to 8 minutes. Stir in 1/2 teaspoon of the salt and the black pepper, then add the garlic and cook 30 seconds until fragrant.
• Push the turkey to the sides to clear a hot spot in the center. Add the tomato paste and cook it, stirring, until it darkens slightly, 1 to 2 minutes. Sprinkle in the Italian seasoning and crushed red pepper. Pour in the Worcestershire and 1/2 cup reserved pasta water to deglaze, scraping up browned bits.
• Add the diced tomatoes and tomato sauce. Return the mushrooms and peppers to the skillet and bring to a gentle simmer. Cook uncovered, stirring occasionally, until slightly thickened and flavorful, 6 to 8 minutes. Season with another 1/2 teaspoon salt (or to taste).
• Take the pan off the heat and stir in 1 cup mozzarella and 3/4 cup Colby Jack until the sauce turns creamy. If it seems too thick, loosen with a splash of pasta water.
• Fold the drained pasta into the sauce until every curve is coated. Taste and add the remaining salt if needed.
• Spread the mixture in the prepared baking dish. Top with the remaining mozzarella and Colby Jack. Bake for 12 minutes, then switch to broil for 1 to 3 minutes, watching closely, until the cheese is bubbling and lightly browned.
• Let rest 5 to 10 minutes so the sauce sets. Sprinkle with parsley and serve warm.