Save It This baked rigatoni with ground turkey is the kind of pasta casserole I rely on when I need something crowd-pleasing and cheesy but do not have all day to fuss in the kitchen. With hearty sauce, tender pasta, and gooey mozzarella, this dish brings comfort to any table and is easy enough for a busy weeknight yet feels special enough to share.
The first time I made this rigatoni bake my family polished off the whole pan before I could grab seconds so now I double the recipe for leftovers and zero complaints
Ingredients
- Rigatoni pasta: This tubular shape holds the sauce beautifully and creates that signature baked pasta texture Choose pasta with ridges for more flavor catch
- Ground turkey: Lean and mild it absorbs seasoning and gives heartiness without being heavy Choose a mix with a bit of fat for juicier meat
- Marinara sauce: Brings bright tang and depth Make sure to pick a jar with simple ingredients or use homemade if you love a scratch sauce
- Mozzarella cheese: Melts to the perfect oozy top layer Use block mozzarella that you shred yourself for the best melt instead of pre-shredded
Instructions
- Prepare the Pasta:
- Boil a large pot of salted water and cook the rigatoni until just barely al dente usually two minutes less than package directions give You want it slightly firmer since it will keep cooking in the oven Drain well
- Brown the Turkey:
- Heat a large skillet over medium Add the ground turkey and break it up with a wooden spoon as it cooks Stir and cook until no pink remains and any juices run clear The meat should be crumbly and browned Use a slotted spoon if you need to drain excess fat
- Add the Marinara:
- Pour the marinara sauce over the cooked turkey and stir to combine Let the mixture simmer for about three minutes so the turkey soaks up the flavors Taste and adjust seasoning with a pinch of salt if needed
- Mix and Transfer:
- Add the cooked pasta into your skillet with the turkey sauce Toss thoroughly so every piece of pasta is coated with sauce Transfer everything to a greased baking dish and spread into an even layer
- Top With Cheese and Bake:
- Evenly sprinkle the shredded mozzarella over the top so every bite gets melty cheese Bake uncovered in the preheated oven for twenty to twenty five minutes The cheese should be bubbling and spots on top turning golden
Save It My favorite part is the crisp cheesy layer that bubbles on top after a good bake My kids love to sneak extra mozzarella while I am assembling the dish and sometimes I let them sprinkle on their own cheese to help
Storage Tips
Store leftovers tightly wrapped or in a sealed container in the fridge for up to four days Reheat in the oven covered with foil or microwave a portion for busy lunches This pasta also freezes well just be sure to cool completely before wrapping in foil and plastic store up to two months then thaw overnight in the fridge for best texture
Ingredient Substitutions
Swap ground turkey for chicken sausage or ground beef if you want a different flavor For a vegetarian option try a plant-based meat alternative and your favorite dairy-free cheese Add more vegetables if you like such as sautéed spinach or mushrooms stirred into the sauce
Serving Suggestions
Serve it with a crisp green salad tossed with Italian vinaigrette and some garlic bread for soaking up any extra sauce A side of roasted broccoli or asparagus works beautifully too For gatherings offer a simple antipasto tray to make it feel even more like an Italian feast
Save It Baked rigatoni is a cozy classic and sure to become your go-to for feeding a hungry crowd or making weeknights special. Make it ahead or adapt it all year and savor melty pasta comfort whenever you need it.
Recipe FAQs
- → Can I substitute another pasta shape?
Yes, penne or ziti work well and hold the sauce nicely. Adjust cooking times if needed.
- → Is it possible to make this dish ahead?
Absolutely. Assemble everything, cover, and refrigerate for up to a day. Bake just before serving.
- → What cheese alternatives can I use?
Try dairy-free mozzarella for a vegan version, or use provolone or parmesan for added flavor.
- → How do I add more vegetables?
Sauté onions, bell peppers, or spinach and add to the sauce for extra nutrition and taste.
- → Can I freeze leftovers?
Yes, cool completely, portion, and freeze in airtight containers for up to three months.