Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with aluminum foil and lightly oil foil. Halve baguettes lengthwise. Peel carrots, then chop into small pieces. Roughly chop parsley. Quarter zucchini lengthwise, then slice into thin triangles.

Once water boils, add 9 oz cavatappi to pot (11/2 packages; use the remainder as you like). Cook, stirring occasionally, until al dente, 9-12 minutes. Drain.

Heat a large drizzle of olive oil in a large pan over medium heat. Add carrots, zucchini, and 11/2 tsp Tuscan heat spice (we’ll use the rest later). Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat another drizzle of olive oil in same pan over medium-high heat. Add turkey and remaining Tuscan heat spice, breaking up meat into pieces. Cook until lightly browned 3-4 minutes. Season well with salt and pepper. Stir in milk and stock concentrate. Bring to a simmer and let bubble until reduced by half, 1-3 minutes. Return veggies to pan and stir in marinara sauce. Let simmer gently until meal is ready.

Spread herb butter onto cut side of baguettes. Place on lined baking sheet buttered side up and season with salt and pepper. Toast in oven until light golden, 4-5 minutes. Sprinkle up to 1/3 of the Parmesan on top. Return to oven and allow Parmesan to melt, about 3 minutes.

Add cream cheese, half the remaining Parmesan, and all of the cooked cavatappi to pan with turkey mixture and stir until warmed through, 2-3 minutes. Divide between bowls and sprinkle with remaining Parmesan, parsley, and chili flakes (to taste). Serve with garlic bread on the side.