Provencal Pasta Bake

This little gem is half taken from an old magazine clipping my mum has in her weight watchers folder and half my own adaptation. Whilst it's called Provencal pasta bake, it's flavours come from all over Europe - Spanish chorizo, Italian mozzarella and the whole dish has the colours of an Italian flag but I feel it's still a french dish and it's my blog so what I say goes.
Make up a double amount of my basic pasta sauce - three carrots, three sticks of celery whizzed up in a mini chopper with a red onion and two cloves of garlic. Put this all in a pan with a slug of oil, a tin of chopped tomatoes and a sprinkle of dried oregano. Half a teaspoon of salt will counterbalance the acidity of the tomatoes. Cook on a medium heat for five minutes. 
Add a tablespoon on tomato puree and the same of ketchup. A heaped teaspoon of green pesto in the absence of fresh basil and a vegetable stock cube finish the sauce. Leave it to simmer for twenty minutes with the lid on, stirring every so often. For this pasta bake I also add in about two tablespoons of finely chopped chorizo (if using a whole sausage, about a 2 inch piece), a sprinkle of cayenne pepper and a half a teaspoon of herbs de Provence. 
The original recipe called for chicken thighs which I swapped for turkey breast. I diced my turkey breast into small, bite size chunks and then added them to a pan with a teaspoon of basil pesto and fried them on a medium heat till cooked through. Add the meat to the simmering sauce to let the sauce permeate the turkey.
Cook enough pasta for 4 people in boiling salted water (always, always salt your water. You're not actually eating all that salt but without it your pasta, regardless of the sauce, will be bland).
Once the pasta is cooked, reserve a cup of the cooking water, drain the rest and put it back in the pan. Add the sauce and turkey and give it all a good stir, adding some of the pasta water if it all looks a bit thick.
Tip this whole lot into an oven proof dish and top with a scattering of black olives, globs of mozzarella and dot with little blobs of basil pesto.

Bake for 20-25 minutes until it's golden and bubbling. Serve with a salad and try to imagine yourself sitting on a sun drenched veranda, sipping an ice cold glass of rose wine looking out over a vineyard. Bliss.