Make the Meat Sauce:

• Heat the olive oil in a deep 3-quart sauté pan.
  3 tablespoons extra virgin olive oil
• Sauté the onions 2 to 3 minutes until translucent.
  1 medium onion
• Add in garlic, herbs, half the parsley, smoked paprika. Mix and cook 30 to 60 seconds. .
  1 tablespoon freshly minced garlic, 3/4 teaspoon red pepper flakes, 3/4 teaspoon smoked paprika, 2 tablespoons fresh mixed herbs, 1/4 cup fresh parsley
• Add in the tomato paste. Mix. Cook until caramelized. 2 to 3 minutes.
  1 tablespoon tomato paste
• Add in the carrots. Season with a pinch of salt and freshly ground black pepper. Mix. Cook 2 to 3 minutes.
  2 carrots peeled and shredded
• Add in the turkey ground meat. Mix well to combine with the aromatics. Use a potato masher to break up the meat. Cook 6 to 8 minutes until the meat is no longer pink.
  2 pounds ground turkey
• Season with the salt and freshly ground black pepper. Pour in the crushed and chopped tomatoes. Mix.
  28 ounces crushed tomatoes , 2 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 26 ounces finely chopped tomato sauce
• Pour in the milk. Stir. Add in the bay leaf and cinnamon stick. Stir. Cover and simmer 30 to 40 minutes. Or until the sauce has darkened in color.
  3/4 cup milk, 1 bay leaf, 1 stick cinnamon
• Grate in some freshly ground nutmeg. Mix. Turn off the stove.
  1/4 teaspoon nutmeg

While the sauce is simmering, cook the pasta.

Preheat oven 350F degrees.

• Bring a pot of water to boil in a 5-quart dutch oven. Season with 1 tablespoons kosher salt.
  water and kosher salt
• Add in the pasta and cook 3 minutes less than the la dente package direction. Drain the pasta.
  16 ounces Rigatoni pasta

Assemble and Bake the Pasta in Meat Sauce:

• In a rectangular baking dish, drizzle some olive oil. Ladle in 2 scoops of the tomato meat sauce spreading it over the bottom of the dish. Add in half the pasta, spreading it all over the sauce. Top with half of the mixed cheeses and more sauce. Repeat with another layer - pasta, mixed cheese, sauce and end with mixed cheese.
  4 cups mixed cheeses
• Sprinkle the Parmesan all over the top of the mixed cheeses. Pop the mini mozzarellas over the top of the cheeses. Place the baking dish on a sheet pan. Bake the rigatoni with the meat sauce for 25 to 30 minutes until the cheeses are melted and slightly golden and the sauce is nice and bubbly.
  1 cup Parmesan , 12 - 15 mini Mozzarella cheese
• Cool slightly. cut the baked pasta into serving portions and enjoy.