In a large pan, heat the olive oil. Cook for 8-10 minutes, or until the onions are softened. Brown the mince on all sides. When the garlic has browned, add the tomatoes, chipotle paste, and chicken stock and bring to a boil. Reduce to a low heat and cook, uncovered, for 35-40 minutes, adding a splash of water if necessary.

While the turkey is cooking, cook the pasta according to package directions, then drain, reserving some of the water. Warm the mascarpone through with a splash of the hot pasta water over low heat. Season with salt and pepper and stir to combine.

Preheat the oven to 200°C/180°C fan/gas 6. Put the turkey sauce in a large baking dish. Pour the cheese sauce over the pasta and toss to coat. On top, sprinkle with the remaining cheddar and parmesan. Bake for 20 minutes, or until golden and crisp around the edges.