Cheesy Rigatoni Bake with Turkey and Spinach

Cheesy Rigatoni Bake with Turkey and Spinach

Enjoy this hearty baked rigatoni featuring tender turkey, fresh spinach, and a creamy, cheesy sauce with savory squash and aromatic vegetables.

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 550 kcal

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

Instructions

 

• 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.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword rigatoni bake

The technique that makes it

The foundation of a truly exceptional cheesy rigatoni bake, especially one incorporating a creamy squash base like this recipe, lies in properly cooking the pasta and layering the flavors. The rigatoni itself needs to be cooked slightly less than al dente, about 1-2 minutes shy of the package directions. This is crucial because the pasta will continue to cook in the oven within the sauce. Overcooked pasta at this stage will result in a mushy, unappealing texture in the final bake. Ensure the pasta is well-drained immediately after cooking to prevent it from becoming waterlogged.

The squash puree is the secret to the creamy, velvety sauce. Roasting or boiling the squash until fork-tender and then blending it with vegetable broth creates a smooth, rich base. Avoid over-diluting the puree with too much broth; it should be thick enough to coat the back of a spoon. Adding the cream or half-and-half at the end of the stovetop cooking phase, just before combining with the pasta and other ingredients, ensures it emulsifies properly into the squash base without breaking.

Finally, the layering and baking process are key. Ensure the rigatoni is thoroughly coated with the squash-turkey mixture before transferring to the baking dish. The Provolone cheese should be distributed evenly over the top. Baking at the specified temperature allows the flavors to meld and the cheese to melt and achieve a beautiful golden-brown crust. Allowing the bake to rest for 5-10 minutes after removing it from the oven is essential for the sauce to set slightly, making it easier to serve and preventing it from being too liquid.

Troubleshooting

• Problem: The bake is too dry. Fix: Ensure you are using the full amount of vegetable broth for the squash puree and that the pasta is well-coated with the sauce before baking. You can also add an extra splash of broth or cream to the sauce mixture if it seems too thick.
• Problem: The pasta is mushy. Fix: This usually means the pasta was overcooked before baking. In the future, cook the rigatoni 1-2 minutes less than the package directions. Ensure the bake is not overcrowded in the dish, allowing heat to circulate.
• Problem: The sauce is watery. Fix: This can happen if the squash puree was too thin or if the pasta released too much water. Ensure the squash puree is thick and well-drained pasta is used. You can also try baking uncovered for the last 10-15 minutes to allow excess moisture to evaporate.
• Problem: The cheese topping is not browning. Fix: Ensure your oven temperature is accurate. You can also switch the oven to the broiler setting for the last 1-2 minutes, watching very carefully to prevent burning, to achieve a golden-brown finish.

Substitutions

• Pasta: Penne, ziti, or even large shells can be substituted for rigatoni. The cooking time may vary slightly, so follow package directions carefully and undercook by 1-2 minutes. The shape will affect how well the sauce clings.
• Ground Turkey: Ground chicken or lean ground beef can be used instead of turkey. Vegetarian options include crumbled firm tofu or plant-based ground ‘meat’. Adjust seasoning as needed for different proteins.
• Spinach: Kale or Swiss chard can be substituted for fresh spinach. Chop them finely and sauté them with the turkey until wilted, as they require a bit more cooking time than spinach.
• Provolone Cheese: A blend of mozzarella and Parmesan, or Gruyere cheese, can be used. Each will offer a slightly different flavor profile and melting consistency, but all will provide a delicious cheesy topping.

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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