Ingredients and Weight:
- 1 pound dried rigatoni pasta
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 cup skim milk
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook pasta according to package directions.
- Heat olive oil over medium heat in a large skillet.
- Add ground turkey, onion, bell pepper, and garlic to the skillet. Cook until the turkey is browned and the vegetables are softened.
- Stir in tomato sauce, diced tomatoes, milk, Parmesan cheese, parsley, salt, and pepper. Bring to a simmer.
- Add cooked pasta to the sauce. Stir to combine.
- Pour the pasta mixture into a 9x13 inch baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
Nutritional Information:
One serving contains approximately:
- Calories: 350
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 10 grams
Dish Characteristics:
- Cheesy and creamy
- Savory and flavorful
- Perfect for a crowd
- Easy to prepare
- Can be made ahead of time
User Comments:
- "This dish was a hit at my Thanksgiving dinner. It was easy to make and everyone loved it!"
- "The sauce is so creamy and flavorful. I will definitely be making this dish again."
- "I used ground chicken instead of turkey and it turned out great. This is a versatile dish that can be tailored to your own taste."
Special Precautions and Tips:
- If you do not have skim milk, you can use whole milk or cream instead.
- Be sure to season the dish to taste with salt and pepper.
- You can also add other ingredients to your liking, such as cooked spinach, mushrooms, or olives.
- This dish can be made ahead of time and reheated when ready to serve.
