Pesto Turkey Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb ground turkey
• 1 cup marinara sauce
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
4. 4 Add ground turkey, breaking it apart with a spoon. Cook until browned and cooked through.
5. 5 Stir in marinara sauce, pesto, peas, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
6. 6 Combine cooked rigatoni with the turkey mixture.
7. 7 Transfer to a greased 9x13 inch baking dish. Top with mozzarella and Parmesan cheeses.
8. 8 Bake for 20-25 minutes, or until bubbly and cheese is golden.
9. 9 Garnish with fresh basil leaves before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add cooked chicken sausage for extra protein.
• Substitute zucchini ribbons for half the pasta for a low-carb option.

Substitutions

• Use whole wheat rigatoni for a healthier twist.
• Substitute spinach for peas if desired.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra flavor, toast the pine nuts in your pesto recipe before blending.
• This dish can be assembled ahead and refrigerated before baking.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat covered with foil at 350°F for 30 minutes.

Serving Suggestions

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

FAQ