A Hearty and Comforting Baked Rigatoni & Turkey Meat Sauce!
This baked rigatoni & turkey meat is a hearty and comforting dish that’s perfect for a weeknight dinner or a special occasion. What’s more, its make-ahead feature means it’s a perfect potluck idea. Moreover, the rich, flavorful turkey meat sauce, combined with tender pasta and gooey cheese, is sure to satisfy any craving.
Baked Rigatoni & Turkey Meat Sauce Customization Tips:
- First, Meat Swap: While ground turkey is a lean and healthy option, you can also use ground beef, pork, or a combination of meats.
- Next, Spice It Up: Add a kick more of heat with additional red pepper flakes, or experiment with different herbs and spices like fennel seeds or basil.
- Cheese Variations: Feel free to use your favorite cheeses. A combination of mozzarella, cheddar, and Parmesan is a classic choice, but you could also try Gruyère, fontina, or provolone.
- Lastly, Veggie Boost: For this Baked Rigatoni & Turkey Meat, add more vegetables to the sauce, such as diced bell peppers, zucchini, or eggplant.
- Switch Up The Pasta Choice: While rigatoni pasta works well, experiment with ziti or even penne pastas.
Serving Suggestions:
- Side Dish: First, serve with a side salad or a crusty garlic bread.
- Soup Course: Additionally, start your meal with a light soup, like minestrone or a simple tomato soup.
Storage Tips:
- Leftovers: Store the leftover Baked Rigatoni & Turkey Meat Sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Specifically, reheat individual portions in the microwave or in a preheated oven.
- Freezing: Furthermore, freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
This baked rigatoni & turkey meat sauce recipe is a great make ahead dish, making it a perfect holiday meal. Whether you’re a seasoned cook or a beginner, this dish is easy to make and always a crowd-pleaser.
Love the Baked Rigatoni & Turkey Meat Sauce? Then, We Recommend These Pasta Recipes:
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Nutritional information
Importantly,this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Baked Rigatoni Turkey Meat
Ingredients
For the Turkey Meat Sauce:
- 3 tablespoons extra virgin olive oil plus more for drizzling over the cheese
- 1 medium onion peeled and diced
- 1 tablespoon freshly minced garlic
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon smoked paprika
- 2 tablespoons fresh mixed herbs minced. Oregano, rosemary and thyme
- 1/4 cup fresh parsley leaves only, minced
- 1 tablespoon tomato paste
- 2 pounds ground turkey
- 2 carrots peeled and shredded I used mixed color
- 28 ounces crushed tomatoes 1 can
- 26 ounces finely chopped tomato sauce (like pomi)
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup milk
- 1 bay leaf
- 1 stick cinnamon about 3 inches
- 1/4 teaspoon nutmeg freshly grated
For the Cheeses:
- 4 cups mixed cheeses freshly grated. Adiago, gouda, pepper jack and gruyere
- 1 cup Parmesan freshly grated
- 12 – 15 mini Mozzarella cheese
For the Pasta:
- 16 ounces Rigatoni pasta
- water and kosher salt for cooking the pasta
Instructions
Make the Meat Sauce:
- Heat the olive oil in a deep 3-quart sauté pan.3 tablespoons extra virgin olive oil
- Sauté the onions 2 to 3 minutes until translucent.1 medium onion
- Add in garlic, herbs, half the parsley, smoked paprika. Mix and cook 30 to 60 seconds. .1 tablespoon freshly minced garlic, 3/4 teaspoon red pepper flakes, 3/4 teaspoon smoked paprika, 2 tablespoons fresh mixed herbs, 1/4 cup fresh parsley
- Add in the tomato paste. Mix. Cook until caramelized. 2 to 3 minutes.1 tablespoon tomato paste
- Add in the carrots. Season with a pinch of salt and freshly ground black pepper. Mix. Cook 2 to 3 minutes.2 carrots peeled and shredded
- Add in the turkey ground meat. Mix well to combine with the aromatics. Use a potato masher to break up the meat. Cook 6 to 8 minutes until the meat is no longer pink.2 pounds ground turkey
- Season with the salt and freshly ground black pepper. Pour in the crushed and chopped tomatoes. Mix.28 ounces crushed tomatoes, 2 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 26 ounces finely chopped tomato sauce
- Pour in the milk. Stir. Add in the bay leaf and cinnamon stick. Stir. Cover and simmer 30 to 40 minutes. Or until the sauce has darkened in color.3/4 cup milk, 1 bay leaf, 1 stick cinnamon
- Grate in some freshly ground nutmeg. Mix. Turn off the stove.1/4 teaspoon nutmeg
While the sauce is simmering, cook the pasta.
Preheat oven 350F degrees.
- Bring a pot of water to boil in a 5-quart dutch oven. Season with 1 tablespoons kosher salt.water and kosher salt
- Add in the pasta and cook 3 minutes less than the la dente package direction. Drain the pasta.16 ounces Rigatoni pasta
Assemble and Bake the Pasta in Meat Sauce:
- In a rectangular baking dish, drizzle some olive oil. Ladle in 2 scoops of the tomato meat sauce spreading it over the bottom of the dish. Add in half the pasta, spreading it all over the sauce. Top with half of the mixed cheeses and more sauce. Repeat with another layer – pasta, mixed cheese, sauce and end with mixed cheese.4 cups mixed cheeses
- Sprinkle the Parmesan all over the top of the mixed cheeses. Pop the mini mozzarellas over the top of the cheeses. Place the baking dish on a sheet pan. Bake the rigatoni with the meat sauce for 25 to 30 minutes until the cheeses are melted and slightly golden and the sauce is nice and bubbly.1 cup Parmesan, 12 – 15 mini Mozzarella cheese
- Cool slightly. cut the baked pasta into serving portions and enjoy.
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Nutrition
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