This came out very nicely:
1 lb. ziti
1 lb. leftover turkey, shredded
1 large onion, diced
3 cloves garlic, chopped
3 large carrots, diced
2 tablespoons tomato paste
1 chicken bullion cube
1 can cannellini
1 can stewed tomatoes
Italian gouda, Italian fontina, and asiago to taste (roughly 1/4 lb. each)
Pepper and Italian herbs to taste
Cook ziti per package instructions.
Preheat oven to 350 degrees.
Saute carrots, onion, and garlic in olive oil. Sprinkle with Italian herbs and pepper. Once the carrots are softened and the onion translucent, stir in tomato paste, bullion cube, and half a cup of boiling water. Mix to make a thick sauce and then turn off heat and cover.
Rinse cannellini to remove mucus-like liquid that ships in the can.
Combine sauteed vegetables, pasta, turkey, tomatoes, and beans in casserole dish. Spread cheese out across top, then cover with foil.
Bake for 35 minutes, then remove foil and bake 10 minutes more.
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