This baked rigatoni is full of ground turkey, veggies and – most importantly – cheesy goodness!
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.
The thing about baked rigatoni is that it’s easy to make, and if you’d prefer it without the ground turkey you can just omit it – and save yourself a couple steps in the process!
Ground Turkey Baked Rigatoni
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
Description
This baked rigatoni is full of ground turkey, veggies and – most importantly – cheesy goodness!
Ingredients
- 1 pound rigatoni
- 1 Tablespoon unsalted butter
- 1 pound ground turkey
- 1/2 cup onion, chopped (add more, if you prefer)
- 4-ounce can mushroom stems and pieces
- 1–24 ounce jar of your favorite spaghetti sauce
- 1 Tablespoon garlic, minced
- 2 Tablespoons sweet basil, chopped
- 8 ounces shredded mozzarella, divided
Instructions
- Preheat oven to 375°F.
- Cook pasta according to the directions on the box, and drain. Coat in 1 tablespoon butter while it’s still hot, and set aside.
- While the pasta is cooking, heat a drizzle of oil in a large pan. Crumble the ground turkey into the pan and cook on medium heat until it’s no longer pink. Salt and pepper to taste.
- Add onion and garlic, cook for 3 minutes.
- Add mushrooms, cook for another 3 minutes.
- Turn heat down 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!
- Category: Entree
- Method: Bake
- Cuisine: Italian
Keywords: ground turkey baked rigatoni, baked turkey rigatoni, baked pasta
Deep Web says
These look delicious, love the fact you made these with turkey. I think using turkey makes a little softer meatball, perfect for this time of year.
Leslie Haasch says
I agree!
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Cushman says
This was fantastic! Fast and simple. I sauteed my own mushrooms first and threw them in when you said to. The broiling for the last five minutes was key. Thanks and I look forward to trying another recipe.
lesliehaasch says
I’m so glad you enjoyed it!
Anonymous says
I’m so sorry . Thanks for the recipe. Love yourself.