Fettuccine Alfredo Bake

• 1 package fettuccine pasta
• 3 tbsp extra virgin olive oil, divided
• 1 lb ground turkey
• Kosher salt and freshly ground black pepper
• 1 Pasta Sauce Veggie Kit
• 1 jar alfredo sauce
• ½ c milk (2% or whole preferred)
• Freshly grated Parmesan

Pasta Sauce Veggie Kit:

• 1 c diced tomatoes
• 1 c sliced mushrooms
• 1 c diced onion
• 1 c diced green bell pepper
• 1 c diced yellow bell pepper
• 4 tbsp minced garlic
• 3 sprigs of fresh oregano

Preheat oven to 375°F. Place fresh pasta noodles in a large mixing bowl and gently separate with fingers. Set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add turkey and season with salt and pepper. Using a spatula, crumble the meat until it is no longer pink, about 5 minutes. Remove to plate and set aside.

Lower heat to medium and add remaining 1 tablespoon oil to pan. Add contents of pasta sauce veggie kit, reserving fresh oregano sprigs and garlic. Season with salt and pepper. Sauté veggies until they begin to soften, about 5 minutes. Meanwhile, strip leaves from oregano stems and roughly chop. Add half the oregano and 1 tablespoon garlic (more if you like) to pan. Cook additional 3 minutes or until garlic is fragrant.

Return meat to pan along with any accumulated juices. Add alfredo sauce and milk and stir to combine. Season with salt and pepper, as needed, and cook until just bubbling, about 5 minutes. Pour mixture in bowl over uncooked pasta noodles. Use tongs or 2 spoons to thoroughly combine

Pour into a 9x13 baking dish and sprinkle with grated parmesan and remaining oregano. Bake 20-25 minutes or until top is golden and sauce is bubbling.