As the weather gets cooler, I find myself craving warm, comforting meals. Even better if they come together and bake up in one pan! This baked rigatoni with ground turkey, pumpkin and ricotta makes for a delicious dinner this time of year, and is enjoyed by kids and adults alike! I use ground turkey, but feel free to use beef if you prefer. It can also easily be made vegetarian by omitting the meat entirely! I love the added dose of veggies from the (entire can of) pumpkin, as well as some sneaky zucchini we had from our garden. Just a pinch of ground nutmeg imparts a wonderful depth of flavor- I highly recommend it! And don’t skimp on the cheese, either. We use a mix of whole milk ricotta and shredded mozzarella while baking, and freshly grated parmesan to serve! Top with red pepper flakes for a spicy kick! This can also be made ahead, and is great reheated, or even frozen and defrosted! Did I mention you don’t even have to boil the pasta before cooking? Talk about an easy, satisfying dinner!
Baked Rigatoni with Ground Turkey, Pumpkin & Ricotta:
1 pound ground turkey (or beef)
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
6oz. can tomato paste
15oz. can pumpkin puree
1/4 tsp ground nutmeg
1/2 tsp dried herbs (I like sage, oregano & thyme)
1 large zucchini, cubed or shredded
3 cups vegetable (or beef/chicken) broth
16oz box rigatoni pasta
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
red pepper flakes, fresh parmesan cheese, fried sage leaves- optional garnish
Preheat the oven to 400 degrees. In a wide, oven-safe skillet (or casserole dish), brown the ground turkey for a several minutes until no pink remains, seasoning with salt & pepper as it cooks. Remove from pan, and saute the onion and garlic for a few minutes until they start to caramelize, careful not to burn the garlic. Add the turkey back to the pan, as well as the tomato paste, pumpkin puree, ground nutmeg and dried herbs, stirring to combine. Remember to season with salt & pepper at each step, and let the sauce simmer/cook together for a few minutes so that the flavors can develop. Add zucchini or other veggies, if using, until fully mixed together. Then, add the broth and pasta, and stir to combine. Add dollops of the ricotta throughout the pasta, by the large spoonful. Mix some salt & pepper and lemon zest into the ricotta before adding to the pasta if you want to elevate the flavor even more. Sprinkle shredded mozzarella cheese over the top. Cover and cook for about 40 minutes. Then uncover and cook for about 5 more minutes until cheese is bubbly. Let cool, and sprinkle with red pepper flakes. Serve with freshly grated parmesan cheese. Enjoy!
*Adapted from No Boil Pumpkin & Sausage Baked Ziti by Inspiralized.
