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Baked rigatoni with spinach, Provolone, and turkey on a plate with creamy sauce and browned cheese topping

Baked Rigatoni with Spinach, Provolone, and Turkey

Baked rigatoni with spinach, Provolone, and turkey is a creamy, hearty pasta bake with a savory squash sauce, tender greens, and a cheesy finish. It is a comforting choice for weeknight dinners or gatherings when you want a satisfying homemade meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner
Cuisine: Italian
Calories: 235
Ingredients Method Notes

Ingredients
  

Sauce
  • 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 + dried oregano
  • 1/2 cup cream or half and half
Filling
  • 1 lb. (454 g) ground turkey
  • 2 cups packed fresh spinach
Assembly
  • 1 cup grated Provolone cheese
  • 1 lb. (454 g) whole wheat rigatoni

Method
 

Preparation
  1. Mince the onions and garlic, then set them aside together in a bowl.
Cooking
  1. Bring the vegetable broth to a boil, then add half of the onion and garlic mixture with the prepared squash. Cook for 10 minutes, or until the squash and aromatics are tender when pierced.
  2. Transfer the cooked squash mixture to a blender with 1/2 cup of the vegetable broth from the pot. Blend until smooth, season with salt, pepper, and dried oregano, then stir in the cream and set the sauce aside.
  3. Cook the turkey over medium high heat with the remaining onion and garlic mixture. Season with salt, pepper, and oregano, then drain excess liquid so the meat browns well.
Assembly
  1. Cook the rigatoni in a large pot until slightly underdone, about 6 minutes. Drain the pasta water, then combine the noodles with the sauce, turkey, and spinach.
  2. Transfer half of the pasta mixture to a large baking dish, add about 1/2 cup of the Provolone cheese as an inner layer, then add the remaining pasta mixture and sprinkle the remaining 1/2 cup of cheese over the top.
Baking
  1. Bake at 375°F (190°C) for 20 minutes, or until the top begins to brown and the dish is heated through.

Notes

Slightly undercook the rigatoni before baking so the pasta maintains its texture after absorbing the sauce in the oven.