Baked Rigatoni with Spinach, Provolone and Turkey

Photo by Mishell R.
Adapted from pinchofyum.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinchofyum.com

Ingredients

  • 2

    yellow onions

  • 6

    cloves garlic

  • 1

    medium kabocha or butternut squash, peeled and cubed, about 4-5 cups

  • 4

    cups vegetable broth

  • salt + pepper + dried oregano

  • 1/2

    cup cream or half and half

  • 1

    lb. ground turkey

  • 2

    cups packed fresh spinach

  • 1

    cup grated Provolone cheese

  • 1

    lb. whole wheat rigatoni

Directions

1.Mince the onions and garlic. Combine in a small bowl and set aside. 2.Bring the vegetable broth to a boil; add half of the onion/garlic mixture and the prepared squash. Cook for 10 minutes or until squash/onion/garlic are fork-tender. Transfer the cooked squash combo with ½ cup of the vegetable broth from the pot to a blender and puree until smooth, adding salt, pepper, and dried oregano to taste. Stir in cream and set aside. 3.Brown the turkey over medium high heat with the remaining onion/garlic mixture. Season generously with salt, pepper, and oregano. Drain out any excess liquid so that the meat will get a browned, almost crispy look. 4.Cook the rigatoni in a large pot. Undercook the pasta slightly to avoid mushy noodles - I boiled mine for about 6 minutes. Drain the water; add the sauce, sausage, and spinach to the pot with the noodles. Stir until combined. Transfer to a large baking dish (any shape), stopping half way to add a layer of cheese (about ½ cup of cheese). Pour remaining pasta mixture in and sprinkle the remaining ½ cup of cheese on top. Bake at 375 degrees for 20 minutes or until the top is beginning to brown and everything is heated through.

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