• 1 lb. elbow macaroni
  • 2 lbs. ground meat ( turkey or beef )
  • 2 tbsp. vegetable oil
  • 2 tsp. ground fennel
  • ½ tsp. allspice
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 medium onion; small dice
  • 2 bell peppers; small dice
  • 3 cloves fresh garlic; minced
  • 1 medium zucchini; small dice
  • 3 cups crushed tomatoes
  • 1 tbsp. dried dill
  • 1 tbsp. paprika
  • 2 cups cheddar cheese; shredded

Preheat oven to 350 degrees. In a large stockpot, cook macaroni until al dente, drain, and reserve. In a large sauté pan, cook ground meat in a little bit of vegetable oil with spices until browned, and set aside. Using the same pan, sauté onions in remaining oil until tender and translucent, add peppers and continue cooking. Add garlic and cook until very fragrant. Add zucchini and crushed tomatoes and cook until tender and heated through. Stir in dill and paprika, and simmer until flavors develop. Mix with cooked meat and macaroni and stir to combine. Taste and adjust seasoning if needed. Pour into baking dish and top with shredded cheese. Bake until cheese is melted and bubbly.