Delicious creamy pasta dish, packed with of hearty chunks of turkey and variety of tender veggies. You can prep ahead of time, freeze these before baking, and the leftovers pretty much always reheat well. What more can you ask for a convenient working night meal?

1. Pour chicken broth into a large saucepan and add about 4 cups of water (more if needed) and a splash of olive oil. Bring to a boil. Boil noodles about 10-12 min until cooked to al dente. Save cooking liquid.

2.Meanwhile, saute carrots, celery, bell pepper, and onion in a large skillet with about 1tbsp of oil, heated over medium to medium-high heat. Cook until vegetables are slightly tender, with some browned edges, about 10 min. Remove from heat.

3. Combine cooked noodles with sauteed vegetables, chopped turkey, cream of mushroom soup, seasonings 2 cups of shredded cheddar and cooking liquid. Stir - mixture should be a little bit "wet" as liquid will absorb during baking, if your mixture is too dry add additional cooking liquid to achieve desired consistency. Smooth pasta out.
Sprinkle remaining cup of shredded cheddar over the top.

3.Bake in a 350 degree oven for 30-45 min until heated through, bubbly, and cheese is melted.

Enjoy!