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Baked rigatoni with spinach, Provolone, and turkey in a creamy squash sauce with browned cheese

Baked Rigatoni with Spinach, Provolone, and Turkey

Baked Rigatoni with Spinach, Provolone, and Turkey is a creamy, comforting pasta bake with a hearty blend of squash sauce, browned turkey, spinach, and melted cheese. It is a satisfying choice for weeknight dinners or gatherings when you want a cozy baked pasta dish.
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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. ground turkey (454 g)
  • 2 cups packed fresh spinach
Pasta and cheese assembly
  • 1 cup grated Provolone cheese
  • 1 lb. whole wheat rigatoni (454 g)

Method
 

Preparation
  1. Mince the onions and garlic, then place them together in a small bowl and set aside.
Cooking
  1. Bring the vegetable broth to a boil. Add half of the onion and garlic mixture along with the prepared squash, then cook for 10 minutes or until the squash, onion, and garlic are tender when pierced with a fork.
  2. Transfer the cooked squash mixture and 1/2 cup of the broth from the pot to a blender. Blend until smooth, seasoning with salt, pepper, and dried oregano to taste. Mix in the cream and set the sauce aside.
  3. Cook the ground turkey over medium-high heat with the remaining onion and garlic mixture. Season with salt, pepper, and oregano, then drain excess liquid so the turkey browns well.
  4. Cook the rigatoni in a large pot for about 6 minutes so it remains slightly undercooked. Drain the pasta.
Assembly
  1. Add the squash sauce, turkey, and spinach to the drained rigatoni and stir until evenly combined.
  2. Transfer half of the pasta mixture to a large baking dish, add about 1/2 cup of the Provolone cheese as a middle layer, then add the remaining pasta mixture. Sprinkle the remaining 1/2 cup of cheese over the top.
Baking
  1. Bake at 375°F (190°C) for 20 minutes or until the top begins to brown and the casserole is heated through.

Notes

Keep the rigatoni slightly undercooked before baking so the pasta maintains its texture as it finishes cooking in the oven.