Baked Rigatoni with Veggies
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Serves: 4 servings
 
An easy pasta casserole with colorful vegetables, ground turkey and cheese.
Ingredients
  • 0.5 pound ground turkey
  • 9 ounces rigatoni or another pasta
  • 1 bell pepper, diced
  • ½ of a yellow squash or zucchini, sliced into half moons
  • 2-3 cups Tuscan kale
  • 2½ cups marinara sauce
  • ½ cup shredded cheese, plus more for topping
  • 1 teaspoon olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a big pot of water to a boil and cook pasta according to package directions, just undercooking so noodles are al dente, or slightly chewy (about 9-10 minutes).
  3. Cook ground turkey over medium high heat in a large skillet until browned or just cooked through. Remove from pan.
  4. Add olive oil to the pan and then add diced pepper and squash. Season with two generous pinches of salt and pepper. Cook until soft and slightly charred, about 5-7 minutes. Add kale and cook until wilted and vivid green in color, about 1-2 more minutes.
  5. Add cooked noodles, browned turkey, marinara sauce and cheese into pan. Toss to combine.
  6. Pour pasta mixture into a 9x9 square pan. Top with layer of extra cheese.
  7. Bake for 20 minutes or until cheese is melted and golden brown.
Recipe by Gourmet Gab at https://thegourmetgab.com/baked-rigatoni-veggies/