Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

This dish is essentially sloppy joes with a twist. The seasoning is slightly different than usual, and I used part ground turkey and part ground beef to reduce the fat and up the lean protein. Baked in the oven (no dirty pots!) together with pasta, it’s an easy, kid-approved recipe, and adults love it as well. Any leftovers can be frozen.

SERVES 6–8

• ½ lb (225 g) ground beef
• ½ lb (225 g) ground turkey
• 2 Tbsp oil
• 1 onion, diced
• handful mushrooms, chopped
• ½ red pepper, chopped
• 4 cloves garlic, finely chopped
• 1 tsp mustard
• 1 tsp apple cider vinegar
• 1 tsp brown sugar
• 1 tsp paprika (preferably in oil)
• 1 tsp Worcestershire sauce (fish free)
• 1 tsp tomato paste
• salt and pepper, to taste
• 3 cups raw pasta — not spaghetti (I use whole wheat)
• 1½ cups marinara sauce
• 1 cup water
• cherry tomatoes (optional)
• chopped chives or scallions, for garnish

Preheat oven to 350°F (175°C). Mix the ground beef and ground turkey together in a large bowl. Set aside. Line the bottom of a roasting pan with parchment paper.

Mix the oil, onion, mushrooms, and pepper in a small bowl. Pour mixture into the prepared pan and bake for 10 minutes. Remove pan from oven, add garlic, mix, and bake for another 5 minutes.

Add mixture to the bowl of meat. Add all the spices and mix well. Add pasta, marinara sauce, and water. Mix until combined. Spoon into prepared pan.

Cover with parchment paper and then cover tightly with aluminum foil. Bake for 40 minutes. Remove from oven. Let stand for 5 minutes before serving. Garnish with chopped chives or scallions, if desired.

(Originally featured in Family Table, Issue 880)