Serves 10
45 min
Baked Rigatoni with Spinach, Provolone, and Turkey
Recipe GLPR0d5460afd06558
A hearty, comforting baked pasta dish combining tender rigatoni, seasoned ground turkey, creamy roasted squash sauce, fresh spinach, and melted provolone cheese. The pasta is baked until golden and bubbly, with layers of cheese throughout.
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Ingredients
1 medium kabocha or butternut squash, peeled and cubed (about 4-5 cups)
6 cloves garlic, minced
2 yellow onions, minced
4 cups vegetable broth
1 lb. ground turkey
½ cup heavy cream or half and half
1 cup grated provolone cheese
1 lb. whole wheat rigatoni
2 cups packed fresh spinach
Salt, to taste
Black pepper, to taste
1 teaspoon dried oregano
Directions
Mince the onions and garlic cloves, then divide the minced mixture in half; set both portions aside separately.
In a large pot, bring the vegetable broth to a boil. Add half of the minced onion and garlic mixture along with the cubed squash. Simmer for about 10 minutes or until the squash is fork-tender and easily pierced.
Carefully transfer the cooked squash mixture to a blender along with ½ cup of the cooking broth. Puree until completely smooth. Season the puree with salt, pepper, and dried oregano to taste. Stir in the cream and set the sauce aside.
Heat a large skillet over medium-high heat. Add the remaining minced onion and garlic mixture, then add the ground turkey. Cook, breaking apart the meat with a spoon, for 8–10 minutes until the turkey is no longer pink and begins to brown, reaching an internal temperature of 165°F. Season generously with salt, pepper, and oregano.
Drain any excess liquid from the cooked turkey so the meat develops a browned, slightly crispy appearance. Set aside.
In a separate large pot, cook the rigatoni according to package directions, but reduce the cooking time by about 2 minutes to keep the pasta slightly firm (al dente). Drain well.
Add the prepared squash sauce, cooked turkey, and fresh spinach to the pot with the drained pasta. Stir gently until all ingredients are evenly combined.
Transfer half of the pasta mixture to a large baking dish. Sprinkle ½ cup of the grated provolone cheese evenly over this layer. Add the remaining pasta mixture on top, then sprinkle the remaining ½ cup of provolone cheese over the surface.
Bake at 375°F for 20 minutes, or until the top is golden brown and the edges are bubbling. The cheese should be melted and the entire dish heated through. Let rest for 5 minutes before serving.
