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.
Ingredients
- 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
Instructions
- 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 9x13 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.
Notes
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Feel free to substitute other types of cheese, such as mozzarella or cheddar, for the provolone.
- You can also add other vegetables to the dish, such as chopped bell peppers or mushrooms.