I apologize for the lack of posts lately. Between the Boston Marathon Bombings and a member of my boyfriend’s family ending up hospitalized in what turned into a much more difficult surgery than had been originally anticipated… well, things have been difficult. This year I’ve spent more time in hospitals than my own apartment, and — no offense to the life-saving members of society — I’m pretty sick of the white walls and beeping machines. I haven’t been in the mindset to bake, cook, clean, exercise… nada.
So, I’m hopeful that maybe the constant disappointment and bad luck will turn around going into the midpoint of 2013, and I’m trying to get back into my old routine. And part of that routine is coming up with some new recipes. Mind you, this might not actually be new to the world, but it’s new to me! And now I present to you, the cheesy, meaty, nom-alicious Ground Turkey Baked Rigatoni.
Ground Turkey Baked Rigatoni
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Amount Per Serving
Calories from Fat 198
% Daily Value *
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Total Carbohydrates 61g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 pound rigatoni
- 1 pound cooked ground turkey
- 1/4 cup chopped onion
- 4-ounce can mushroom stems and piece
- 1 can of your favorite spaghetti sauce
- 1 tablespoon minced garlic
- 1 tablespoon sweet basil
- 8 ounces shredded mozzarella (divided)
- Preheat oven to 375 degrees F.
- Cook pasta according to the directions on the box.
- While the pasta is cooking, crumble the ground turkey into a pan and cook on medium heat until it’s no longer pink.
- Add onion and garlic, cook for 3 minutes.
- Add mushrooms, cook for another 3 minutes.
- Now lower heat to low, add the sauce and basil, stir, and cover. Cook an additional 3-4 minutes. Stir occasionally if you see the sauce start to bubble, otherwise keep it covered.
- In a 9×13 glass baking dish (sprayed generously with cooking spray), pour in half the pasta, then all of your sauce and meat mix. Stir to mix, and then add the rest of the pasta and stir some more.
- Once you feel like it’s all adequately combined, top with the cheese, cover with foil, and pop it in the oven for 15 minutes on the top rack. For the last 5 minutes, uncover and broil (on low, if you have a setting for it) to brown the cheese on top.
- Remove carefully, grab a serving spoon and dish it out. Enjoy!
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