Rigatoni with Turkey Ragù, White Beans, and Spinach

Hearty whole wheat rigatoni tossed in a rich, slow-simmered tomato ragù with lean ground turkey, tender cannellini beans, and wilted spinach, finished with grated Parmesan.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Nut-Free
• Soy-Free
• Egg-Free
• Halal
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• sauté
• comfort food
• savory
• rich
• healthy
• spicy

Ingredients

• 1 pound ground turkey (93% lean)
• 12 ounce whole wheat rigatoni
• 1 can cannellini beans (rinsed and drained)
• 1 can crushed tomatoes
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 4 cup baby spinach (roughly chopped)
• 2 tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup parmesan cheese (grated)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat rigatoni and cook according to package directions until al dente, about 10 to 12 minutes. Reserve 1/2 cup of starchy pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground turkey, seasoning with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through to an internal temperature of 165°F, about 6 to 8 minutes.
3. Reduce heat to medium. Add the diced yellow onion to the skillet and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking until fragrant, about 1 minute.
4. Pour in the crushed tomatoes, cannellini beans, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, reduce heat to medium-low, and let it bubble uncovered for 8 to 10 minutes to allow the flavors to deepen.
5. Fold the chopped baby spinach into the simmering sauce in batches until fully wilted, about 2 minutes. Add the drained rigatoni and toss thoroughly to coat in the ragù, adding splashes of the reserved pasta cooking water as needed to reach a glossy, clingy consistency.
6. Remove from heat, stir in 1/4 cup of the grated Parmesan cheese, and divide among four plates or meal prep containers. Top each serving with the remaining Parmesan cheese before serving or cooling for storage.

Notes

To reheat prepped portions, add a tablespoon of water or broth before microwaving for 2 minutes to keep the sauce silky and prevent pasta from drying out.

Nutrition (per serving)

• Calories: 580
• Protein: 44 g
• Carbohydrates: 76 g
• Fat: 14 g
• Fiber: 16 g
• Sodium: 720 mg
• Saturated Fat: 3.5 g
• Sugar: 7.5 g
• Cholesterol: 55 mg