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!



  • 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


  • 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.


  • Tip: Have extra pasta sauce on hand for serving!  Garnish with fresh basil.  Serves 6

Keywords: Rigatoni, Pasta Bake, Ground Turkey, Main Dish