Ground Turkey Incognito - cooking recipe

Ingredients

TURKEY
1 lb ground extra-lean turkey
1 sweet onion, chopped
1 teaspoon italian seasoning
1/2 teaspoon kosher salt (less if regular)
1/4 - 1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
1 teaspoon butter
2 tablespoons flour
1 cup low-fat milk
1/2 cup half-and-half or 1/2 cup cream
1 bouillon cube (beef)
VEGGIES
8 ounces spinach, cooked and drained (and or mushrooms, broccoli...)
PASTA
water, for boiling
2 teaspoons kosher salt, for boiling (less if regular)
6 ounces whole grain rotini pasta
1 cup low-fat milk
1/4 cup half-and-half or 1/4 cup cream
4 ounces cream cheese
1 tablespoon parsley
1 teaspoon minced garlic
1/8 teaspoon fresh ground pepper
1/4 teaspoon nutmeg
2 green onions, chopped
CHEESE
6 -8 ounces grated mozzarella cheese

Preparation

PREP:
Preheat oven to 350 degrees and grease a deep casserole dish.
Recipe as is fits into a 9x9 3\" deep casserole dish. Doubled would fit into an 11x11 4\" deep casserole dish.
TURKEY:
Saute turkey and onion over medium heat until done.
Add olive oil and butter, then flour and stir well, letting flour brown slightly.
Add milk slowly, stirring as you go, then cream, spices and bullion.
Bring to a low boil to thicken, then pour into greased casserole dish.
VEGGIES:
Cook veggies, drain well, season if needed and layer over turkey.
PASTA:
Bring water to a boil, add salt and pasta, cook per package directions. Then drain and set aside.
Re-using same pan, pour in milk, cream and cream cheese. Add spices and heat over medium heat until cream cheese is melted. Add chopped green onions.
Pour over turkey in casserole dish.
CHEESE:
Sprinkle grated cheese over pasta and bake for 25-30 minutes or until done.
If made ahead, get it out of fridge about 1/2 hour before cooking.