Skip to main content

Baked Rigatoni with Turkey Bolognese Sauce



I really enjoy rich baked pastas, but my waistline does not so much.  When making them at home you can easily adjust a recipe to make it a little more figure-friendly.  Granted, a baked pasta will never be considered "good for you" you can still make subtle adjustments here and there without sacrificing too much flavor.  


Bolognese sauces seem like a sauce that just scream "Bake Me" to me for some reason.  I think because they're so rich and hearty.  With this Bolognese sauce I replaced the ground beef with heart healthier ground turkey.  I also used skim milk instead of whole, or even 2%, as well as 2% cheese.  Just a few small steps can make a difference.  Also, I prefer to pair this sauce with sturdier pastas, such as rigatoni.  It seems to hold up better, and I love that you get more great sauce with each bite when it makes its way in to the tube of the noodle!

Baked Rigatoni with Turkey Bolognese SauceIngredients: 3 Tablespoons Olive Oil
½ cup Grated Carrots
1/2 Large Red Onion, Diced
1 pound Ground Turkey
1 Tablespoons Dried Oregano
1 Tablespoons Dried Basil Flakes
1 tablespoon Tomato Paste
2-3 cloves Garlic, Minced
1/2 cup Red Wine
a few dashes of Worcestershire
1 cans (28 Ounce) Whole Tomatoes
1/2 cup Milk (I used skim)
Salt And Pepper, to taste
1 lb. rigatoni
1 cup Mozarella Cheese, shredded



Instructions: Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground turkey. Cook for a few minutes until no longer pink, gradually stirring it into the carrot mixture.

Throw in oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

While simmering, boil rigatoni as directed on the package.  Drain and add to the simmering sauce, combining sauce and noodles gently.

Transfer pasta to a 9x13 casserole dish, spreading evenly.  Top with shredded mozzarella and bake in a 350 degree oven for 30 minutes or until bubbly and cheese is melted.

(I like to separate the pasta in 2 or 3 casserole dishes so that I can freeze some for later.  No need to bake before freezing)
Source: Adapted from
Pioneer Woman

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix