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Cheesy Rigatoni Bake with Turkey and Spinach

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 perfe
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
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
 

  1. Mince the onions and garlic. Combine in a small bowl and set aside.
  2. 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.
  3. 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.
  4. 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.