Preparation Steps

• Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and set aside.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add ground chicken or turkey and cook, breaking it apart with a wooden spoon, until browned.
• Remove the meat and set it aside. In the same pan, add the remaining olive oil, red onion, and bell pepper. Sauté until they begin to soften, about 5 minutes.
• Stir in the peas and smoked paprika, cooking for an additional 2 minutes. Remove the vegetables and set aside.
• To make the cheese sauce, melt the butter in the same pan over medium heat. Whisk in the flour slowly to form a roux. Cook for 2 minutes while whisking continuously.
• Gradually add the milk, whisking constantly to prevent lumps. Bring to a low simmer until it thickens, about 6 minutes.
• Remove from heat and stir in the Colby-jack cheese and 1 cup of mozzarella, mixing until melted. Season with salt and pepper.
• Combine the pasta, sauce, cooked meat, and vegetables in the pan. Stir gently to coat the pasta. Transfer to a serving dish and top with remaining mozzarella. Serve warm.