Rita Mock-Pike
This is a more Americanized version of the dish that originated in medieval Hungary. Though the ingredients are accessible for an everyday meal, the results are sure to satisfy even a very talented sports star after a long night of dancing.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entrées
Servings 6 servings


  • 1 lb. ground turkey
  • 2 medium onions diced
  • 4 cloves garlic chopped
  • 4 large carrots chopped
  • 1 tsp. salt
  • 8 oz. macaroni
  • 14.5 oz. crushed tomatoes canned
  • 14.5 oz. diced tomatoes canned
  • 1/2 tsp. black pepper
  • 2 tsp. basil dried
  • 1 Tbsp. oregano dried
  • 1 bell pepper chopped
  • 3–4 stems parsley fresh, optional


  • Preheat a cast-iron skillet over medium heat.
  • Brown turkey for 5–7 minutes. Drain fat.
  • Return pan to heat and add onions, garlic, carrots, and salt. Cook 5–7 minutes, or until onions are translucent.
  • Cook macaroni to al dente per box instructions while skillet is cooking.
  • Once cooked and drained, return pasta to same pot, adding meat mixture, over low heat.
  • Add crushed and diced tomatoes to pot along with black pepper, dried herbs, and bell pepper. Cook for 5 minutes on low until everything is warmed and carrots are tender.
  • Garnish with parsley, if desired.


  • Cooking the pasta ahead of time makes the whole thing easier. Just bring everything together in the same large pot (a 10-quart pot is recommended) that was used to cook the pasta.
  • This recipe is from Rita Mock-Pike's The Unofficial Hogwarts for the Holidays Cookbook.