Ground Turkey Rigatoni Ricotta Pasta Bake
Family dinnertime is so pretty hectic sometimes. Finding simple casserole dishes to bake can be a huge time saver! I love making baked pasta dishes with tomato and meat sauce, and this Ground Turkey Rigatoni Ricotta Pasta Bake is one of my favorites. 
Ground Turkey Rigatoni Ricotta Pasta Bake
I love pasta! I mean, one of the greatest things about my teenage metabolism (long gone) is the ability to eat a plate of leftover baked spaghetti with my mom’s amazing homemade meat sauce and not gain an ounce! These days I use a measured serving of this amazing Ground Turkey Rigatoni Ricotta Pasta Bake using a handy-dandy set of Weight Watchers serving utensils
. The Ground Turkey Rigatoni Ricotta Pasta Bake is the perfect family-sized baked pasta because it serves at least 10 people and with our family or that means tons of leftovers. Busy moms love a leftover option to serve for another dinneror lunches. Woot!
If you are looking for a recipe for Church potlucks, this is amazing! Two pans can feed 20 people! I have always noticed that pasta dishes and brownies are the first to go at potluck suppers.
Need an amazing time-tested casserole dish. I love this Corningware casserole dish
, and scored this Le Creuset recently and just totally love it. You can find it here. If you love making homemade food, don’t miss this free printable available in the Resource Library! If you love it, details on grabbing your printable are at the bottom of the post. 
Ground Turkey Rigatoni Ricotta Pasta Bake
I love making baked pasta dishes with tomato and meat sauce, and this Ground Turkey Rigatoni Ricotta Pasta Bake is one of my favorites. Serve with extra sauce, grated hard cheese, like Parmigiano- Reggiano, and don’t forget a nice green salad!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Ingredients
- Canola Spray for Baking Dish
- 2 Tbs olive oil
- 1 lb. ground turkey
- 3 cups favorite pasta sauce
- 1 cup coarsely chopped pitted black Mediterranean olives
- 2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 lb. rigatoni
- 1 3/4 cups ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat an oven to 350°F.
- Spray with Canola Oil 2 1/2-quart baking dish.
- Bring a large pot of water to a boil over high heat. ( salting water is optional, not too much!)
- In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the ground turkey and sauté, breaking it up with a spoon, until browned, about 6 minutes. ( We lose the Pampered Chef Tool for this!)
- Stir in the pasta sauce and chopped olives, season with salt and pepper. Set aside.
- Add rigatoni pasta to boiling water. Cook, stirring occasionally to prevent sticking. Cook just under al dente, tender but firm to bite. Drain, rinse with cold water, drain again.
- Return pasta to cooking pot, add sauce and ricotta. Spread mixture into 2 1/2 greased baking dish and sprinkle Parmigiano-Reggiano on top. Bake 25 minutes or until sauce bubbles and the top is golden.
Notes
- Tip: Have extra pasta sauce on hand for serving! Garnish with fresh basil. Serves 6
Keywords: Rigatoni, Pasta Bake, Ground Turkey, Main Dish
