Alfredo Turkey Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb ground turkey
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups heavy cream
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup grated Parmesan for topping
• 2 tbsp olive oil
• 1/4 cup chopped parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a skillet, heat olive oil over medium heat. Add ground turkey and cook until browned.
4. 4 Stir in garlic, salt, pepper, and paprika; cook for another minute.
5. 5 In a large bowl, mix cooked rigatoni, turkey, mozzarella, 1 cup Parmesan, and heavy cream until well combined.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Sprinkle remaining 1/2 cup Parmesan over the top.
8. 8 Bake for 25-30 minutes, or until bubbly and lightly golden.
9. 9 Garnish with chopped parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.
• Substitute turkey with chicken or beef for a different twist.

Substitutions

• Use penne or ziti if rigatoni is unavailable.
• Substitute mozzarella with cheddar for a different cheese profile.

Pairings

• Steamed broccoli
• Italian breadsticks

Nutrition

Tips

• For a dairy-free option, substitute heavy cream with a dairy-free alternative.
• This bake tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a satisfying meal.

FAQ