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Baked rigatoni with spinach, turkey, squash sauce, and melted Provolone topping

Baked Rigatoni with Spinach, Turkey and Squash Sauce

Baked rigatoni is a comforting pasta bake with creamy squash sauce, browned turkey, spinach, and melted Provolone for a hearty texture and savory flavor. It is a cozy dish perfect for family meals and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner
Cuisine: Italian
Calories: 235
Ingredients Method Notes

Ingredients
  

Squash Sauce
  • 2 yellow onions
  • 6 cloves garlic
  • 1 medium kabocha or butternut squash, peeled and cubed, about 4-5 cups
  • 4 cups vegetable broth
  • salt, pepper, and dried oregano, as needed
  • 1/2 cup cream or half and half
Turkey and Spinach Filling
  • 1 lb. (454 g) ground turkey
  • 2 cups packed fresh spinach
Pasta and Cheese Assembly
  • 1 cup grated Provolone cheese
  • 1 lb. (454 g) whole wheat rigatoni

Method
 

Preparation
  1. Mince the onions and garlic, then place them together in a small bowl until needed.
Cooking
  1. Bring the vegetable broth to a boil. Add half of the onion and garlic mixture with the prepared squash, then cook for 10 minutes or until the squash and aromatics are fork-tender.
  2. Transfer the cooked squash mixture to a blender with 1/2 cup of the broth from the pot. Blend until smooth, season with salt, pepper, and dried oregano to taste, then mix in the cream and set the sauce aside.
  3. Cook the turkey with the remaining onion and garlic mixture over medium-high heat. Season with salt, pepper, and oregano, then remove excess liquid so the meat can brown well.
Assembly
  1. Cook the rigatoni in a large pot until slightly underdone, about 6 minutes. Drain the pasta.
  2. Combine the noodles with the squash sauce, turkey, and spinach, stirring until evenly mixed.
  3. Transfer half of the pasta mixture to a large baking dish. Add about 1/2 cup of the Provolone, then add the remaining pasta mixture and finish with the remaining 1/2 cup of cheese on top.
Baking
  1. Bake at 375°F (190°C) for 20 minutes, or until the top begins to brown and the center is heated through.

Notes

Undercook the rigatoni slightly before baking so the pasta can finish cooking in the oven while absorbing the squash sauce.