Baked Rigatoni with Turkey and Broccoli

Rigatoni pasta tossed with savory seasoned ground turkey, steamed broccoli florets, and marinara, baked under melted shredded provolone cheese.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• bake
• comfort food
• kid-friendly

Ingredients

• 12 ounce rigatoni pasta (uncooked)
• 1.5 pound ground turkey (93% lean)
• 1 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, finely chopped)
• 3 clove garlic (minced)
• 1 jar marinara sauce (24 oz jar)
• 1 head broccoli (chopped into florets)
• 1 teaspoon dried oregano (dried)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 1.5 cup provolone cheese (shredded)

Instructions

1. Preheat oven to 400°F and grease a 9x13-inch baking dish.
2. Cook the rigatoni in a large pot of boiling water for 8 minutes; add the chopped broccoli florets directly to the boiling pasta water for the final 2 minutes, then drain both together.
3. In a large skillet over medium-high heat, warm olive oil and sauté ground turkey, chopped onion, and garlic with kosher salt, black pepper, and dried oregano for 6 minutes until meat reaches 165°F and is no longer pink.
4. Stir the jar of marinara sauce, drained pasta, and broccoli into the skillet with the cooked turkey until completely combined.
5. Pour the mixture into the prepared baking dish, top evenly with shredded provolone cheese, and bake uncovered for 15 minutes until bubbly and the cheese is golden brown.

Notes

Blanching the broccoli right in the boiling pasta water saves a pot and keeps the florets vibrant green.

Nutrition (per serving)

• Calories: 581
• Protein: 39.5 g
• Carbohydrates: 58.7 g
• Fat: 20.6 g
• Fiber: 6.2 g
• Sodium: 1165 mg
• Saturated Fat: 7.3 g
• Sugar: 9.9 g
• Cholesterol: 113 mg