Right before we left for Miami last weekend, I had a conundrum. We had nothing in the fridge. We were leaving in the morning, so running to the grocery store didn’t seem practical. I didn’t want to go out to dinner or order takeout – we were about to spend three days in a place known for
$16 actually $24 cocktails (side note: who thought it would be appropriate to charge MORE than the price of a whole pizza for a little bit of rum in a plastic cup!?).
So I thought about it and scrounged around and made this. And felt really pleased with myself when we had leftovers sitting in our fridge when we got home Sunday night. Varina: 1, bathing suit: 0.
Baked Rigatoni with Ground Turkey
- olive oil
- one tablespoon of butter
- 1 onion, chopped
- salt, pepper, crushed reds, a little bit of oregano or Italian seasoning
- 1 pound lean ground turkey
- 2-3 cloves garlic, minced
- 1 jar good tomato sauce (obviously, make your own if you have the ingredients on hand!)
- 1-2 tablespoons tomato paste
- 1 box rigatoni
- about half a bag of spinach
- CHEESE, and lots of it. I used a combination of grated mozzarella, parmesan, and gruyere.
- fresh herbs – if you have them. parsley & basil are lovely.
- Preheat the oven to 350 degrees F & prepare a baking dish with a little bit of cooking spray.
- In a large, deep skillet heat a little bit of olive oil and butter together; melt the butter over medium heat. Add onions, a bit of salt, pepper and some crushed reds and cook down, 4-7 minutes. Add garlic and ground turkey and break it up in the pan, so all sides can brown.
- Get your pasta water boiling; cook pasta slightly less than al dente, so it returns some crunch once it’s out of the oven.
- Once the turkey has cooked though, add tomato paste, mix through, and then add tomato sauce. Mix thoroughly. Add cooked pasta and spinach; give the whole thing a good toss. Add about half your cheese and mix again. If you have herbs, you can add them to the mix, as well.
- Scoop the pasta and turkey mixture into your baking dish and top with cheese and a little bit more sauce. Bake for about 15 minutes, or until the cheese is nice and bubbly.
There is simply no way to mess this one up. Add all the vegetables you have – mushrooms, shallots, peppers, whatever you please. Make your own sauce. Leave out the meat. Use all the cheeses you have. Get out your bathing suit and do a little happy dance, especially if you’re married to my husband, who doesn’t like the the crusty side parts as much as the middle, so you get all the best parts.