Name: Cheesy Rigatoni Bake with Turkey and Spinach
Prep time: 45 min
Total time: 45 min
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, and 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

This baked rigatoni recipe is a true masterpiece of comfort food, blending hearty ground turkey, vibrant spinach, and creamy Provolone cheese with a rich, homemade squash sauce. It’s designed to be both satisfying and relatively simple to prepare, making it perfect for a weeknight family dinner or a cozy weekend meal. The secret lies in the velvety smooth squash-based sauce, which replaces traditional tomato-based sauces for a unique, subtly sweet, and incredibly creamy flavor profile that perfectly complements the other ingredients. Each bite of this baked rigatoni promises a delightful combination of textures and flavors: tender pasta, savory turkey, wilted spinach, and gooey, melted cheese, all enveloped in that luscious, comforting sauce. We’ve aimed to simplify the process without sacrificing taste, ensuring that even novice cooks can achieve impressive results. Prepare yourself for a dish that’s as visually appealing as it is delicious, with a golden-brown cheesy top and a steaming, flavorful interior.

⏱ Time: 45 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Cheesy Rigatoni Bake with Turkey and Spinach

Print Recipe

Prep Time 45

Total Time 45

Servings: 8

Ingredients Method Notes

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, and 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

Method

Mince the onions and garlic. Combine in a small bowl and set aside.
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 1/2 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.
Brown the ground 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.
Cook the rigatoni in a large pot until slightly undercooked (about 6 minutes). Drain the water; add the sauce, ground turkey, and spinach to the pot with the noodles. Stir until combined. Transfer to a large baking dish, stopping halfway to add a layer of cheese (about 1/2 cup). Pour remaining pasta mixture in and sprinkle the remaining 1/2 cup of cheese on top. Bake at 375 degrees F for 20 minutes or until the top is beginning to brown and everything is heated through.

Notes

– For a richer flavor, use a good quality bone broth or chicken broth instead of vegetable broth.
– Don’t overcook the pasta initially, as it will continue to cook in the oven.
– Adjust the amount of seasoning (salt, pepper, oregano) to your personal preference.
– If you don’t have Provolone, a mix of mozzarella and Parmesan also works wonderfully.

Pro tips

For a richer flavor, use a good quality bone broth or chicken broth instead of vegetable broth.
Don’t overcook the pasta initially, as it will continue to cook in the oven.
Adjust the amount of seasoning (salt, pepper, oregano) to your personal preference.
If you don’t have Provolone, a mix of mozzarella and Parmesan also works wonderfully.

This baked rigatoni recipe offers a wonderfully unique take on a classic comfort dish. Enjoy preparing and sharing this flavorful meal with your loved ones!

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