Beer makes batters better, meat more tender, and sauces more flavorful.
Turkey Rigatoni
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- #70785
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound rigatoni pasta
4 teaspoons olive oil
1/2 cup diced onion
1 1/2 clove garlic, crushed
2/3 pound lean ground turkey
salt, to taste
freshly ground black pepper
2 cups tomato sauce
2/3 cup halved and pitted black olives
1/3 cup fresh, chopped basil
2/3 cup grated, fat-free mozzarella cheese
1/3 cup freshly grated Parmesan cheese
directions
Preheat the oven to 350 degrees F.
Bring 1/2 gallon of salted water to boil. Add the rigatoni and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more.
Add the ground turkey, season with salt and pepper, and brown. Drain off the excess fat. Add the tomato sauce and olives, and simmer for 5 minutes. Adjust the seasoning.
In a casserole dish, toss the rigatoni, meat sauce and basil together. Sprinkle with the cheeses. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
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