Can’t choose between Mexican and Italian for dinner? Then we’ve got the perfect solution for you courtesy of I’m Bored, Let’s Go. This pasta bake is wonderfully cheesy and delivers a nice smoky flavor. And the best part about it is that you can customize it however you’d like based on what ingredients you have hanging around your pantry. Have an extra can of corn or black beans? Feel free to toss those in this bake as well.

Here’s what you need:
-1 box spaghetti
-1 1/2 lbs. ground turkey
-1/2 onion, diced
-2 cloves garlic, minced
-1 can enchilada sauce
-1 can tomato soup
-1 small can diced green chiles
-1/4 – 1/2 tsp. chipotle powder
-1/2 tsp. cumin
-3 1/2 C. shredded cheese (I used Monterey Jack)
-4 wedges Laughing Cow Queso Fresco & Chipotle cheese (optional)
-Sliced olives, diced tomatoes and sliced green onions (for garnish)

And here’s how you put this dinner together:

1. Preheat your oven to 350 degrees.
2. Brown ground turkey, onions and garlic in a large skillet. Season the turkey with chipotle powder, cumin and a little salt and pepper. Drain fat when done browning turkey.
3. Add enchilada sauce, tomato soup and green chiles to the turkey, stirring well to combine. Then let this simmer while you cook the pasta.
4. Cook pasta in a large pot, al dente, according to the directions. Drain when finished and return to the pot.
5. Add the turkey mixture to the pasta and combine well.
6. In a large casserole dish, add a layer of half of the spaghetti mixture. Then dot with chunks of the Laughing Cow Cheese (or cream cheese). Finish layer by sprinkling with shredded cheese.
7. Top with another layer of the remaining spaghetti mixture. Press this layer down with the back of a spoon. Sprinkle remaining cheese on top of this layer.
8. Bake in the preheated oven for about 20 minutes until cheese is bubbly.
9. Garnish with olives, diced tomatoes and green onions (and/or anything else you’d like!)