Turkey Rigatoni With Olives and Tomato Sauce
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb rigatoni pasta
- 4 teaspoons olive oil
- 1⁄2 cup onion, diced
- 1 1⁄2 garlic cloves, crushed
- 2⁄3 lb lean ground turkey
- 1 dash salt, to taste
- 1 dash fresh ground black pepper, to taste
- 2 cups tomato sauce
- 2⁄3 cup black olives, halved and pitted
- 1⁄3 cup fresh basil, chopped
- 2⁄3 cup fat free mozzarella cheese, grated
- 1⁄3 cup parmesan cheese, freshly grated
directions
- Preheat the oven to 350°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.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey