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Baked Rigatoni With Spinach Provolone Turkey Recipe

Baked Rigatoni With Spinach Provolone Turkey

Baked Rigatoni with Spinach Provolone Turkey is a delicious and easy weeknight meal. This cheesy baked pasta is packed with flavor and will leave you satisfied.

Hey friend 👋, do you want something delicious, cheesy, and easy to whip up on a busy weeknight? Well, look no further! This baked rigatoni with spinach, provolone, and turkey is the answer to your dinner prayers.

It’s a delicious dish that will have everyone asking for seconds.

Utensils You Need

These are the utensils and/or equipment you need to make this recipe:

  1. Large pot
  2. Colander
  3. Large skillet
  4. 9×13 inch baking dish
  5. Stirring spoon

The Recipe

Baked Rigatoni With Spinach Provolone Turkey

Baked Rigatoni with Spinach, Provolone, and Turkey

This baked rigatoni is a delicious dish that combines tender rigatoni pasta with a creamy spinach, provolone, and turkey sauce. It is perfect for a weeknight meal or a casual gathering.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal


  • 1 pound rigatoni pasta
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 28 ounces can crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 ounces frozen spinach thawed and squeezed dry
  • 8 ounces provolone cheese grated
  • ½ cup grated Parmesan cheese


  • Preheat the oven to 375°F (190°C).
  • Cook the rigatoni pasta according to the package directions until al dente. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon.
  • Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  • Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  • Remove the skillet from the heat and stir in the thawed and squeezed spinach, grated provolone cheese, and cooked rigatoni pasta.
  • Transfer the mixture to a 9×13 inch baking dish. Sprinkle the grated Parmesan cheese over the top.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • Let cool slightly before serving.


  1. For a spicier dish, add a pinch of red pepper flakes to the sauce.
  2. Feel free to substitute other types of cheese, such as mozzarella or cheddar, for the provolone.
  3. You can also add other vegetables to the dish, such as chopped bell peppers or mushrooms.
Keyword baked pasta, easy dinner, provolone, rigatoni, spinach, Turkey, weeknight meal

Cook method: Baking

Season: All

Alternative Ingredients

If you do not have the Ingredients I listed above, do not worry. You can swap them out for the alternatives below.

Rigatoni pastaPenne, ziti, or any other short pasta
Ground turkeyGround chicken, ground beef, or Italian sausage
Provolone cheeseMozzarella, cheddar, or fontina cheese
Crushed tomatoesMarinara sauce
Frozen spinachFresh spinach, kale, or arugula

What to Serve with Baked Rigatoni with Spinach Provolone Turkey

You can pair this delicious Baked Rigatoni with the following:

  1. A simple side salad
  2. Garlic bread
  3. Roasted vegetables

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking.

Can I freeze this dish?

It’s best to freeze the dish before baking. Thaw overnight in the refrigerator and bake as directed.

Can I use gluten-free pasta?

Yes, you can use any type of gluten-free pasta in this recipe.

Can I add other vegetables to this dish?

Absolutely! Chopped bell peppers, mushrooms, zucchini, and eggplant would all be delicious additions.

Can I make this dish vegetarian?

Yes, you can omit the ground turkey and use vegetable broth instead of chicken broth to make the dish vegetarian. You can also add more vegetables, such as lentils or chickpeas, for protein.

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