42 min Serves 2 High proteinFamily friendlyLeftovers

Turkey Rigatoni Bake with Ricotta

Name: Turkey Rigatoni Bake with Ricotta
Total time: 42 min
Yield: 2 servings
Ingredients: 8 oz rigatoni; 1 lb ground turkey; 1 medium yellow onion; 4 cloves garlic cloves; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 28 oz can crushed tomatoes; 1 teaspoon dried oregano; 0.25 teaspoon red pepper flakes; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup ricotta cheese; 1.5 cups mozzarella cheese; 0.5 cup parmesan cheese; 0.25 cup fresh basil

Italian comfort with savory turkey, melty cheese, and a cozy baked pasta vibe.

Ingredients

8 ozrigatoni

1 lbground turkey

1 mediumyellow onion

4 clovesgarlic cloves

2 tablespoonsolive oil

2 tablespoonstomato paste

1 28 oz cancrushed tomatoes

1 teaspoondried oregano

0.25 teaspoonred pepper flakes (optional)

1 teaspoonsalt

0.5 teaspoonblack pepper

1 cupricotta cheese

1.5 cupsmozzarella cheese

0.5 cupparmesan cheese

0.25 cupfresh basil (optional)

Steps

Step 1 of 5

Heat the oven to 425°F. Bring a pot of salted water to a boil and cook the rigatoni until just shy of al dente, about 2 minutes less than the package says. Drain and set aside.

Step 2 of 5

While the pasta cooks, warm olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook 4 to 5 minutes until softened, then add the garlic and cook 30 seconds.

Step 3 of 5

Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5 to 6 minutes. Stir in tomato paste, crushed tomatoes, oregano, red pepper flakes if using, black pepper, and the remaining salt. Simmer 5 minutes.

Step 4 of 5

Fold the rigatoni into the sauce, then transfer to a small baking dish. Dot with ricotta, top with mozzarella and parmesan, and bake 12 to 15 minutes until bubbling and browned on top.

Step 5 of 5

Let the bake rest 5 minutes, then finish with basil and serve hot.

1 / 5

All steps

1Heat the oven to 425°F. Bring a pot of salted water to a boil and cook the rigatoni until just shy of al dente, about 2 minutes less than the package says. Drain and set aside.
2While the pasta cooks, warm olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook 4 to 5 minutes until softened, then add the garlic and cook 30 seconds.
3Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5 to 6 minutes. Stir in tomato paste, crushed tomatoes, oregano, red pepper flakes if using, black pepper, and the remaining salt. Simmer 5 minutes.
4Fold the rigatoni into the sauce, then transfer to a small baking dish. Dot with ricotta, top with mozzarella and parmesan, and bake 12 to 15 minutes until bubbling and browned on top.
5Let the bake rest 5 minutes, then finish with basil and serve hot.

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