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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 354.6
  • Total Fat: 7.8 g
  • Cholesterol: 61.0 mg
  • Sodium: 410.0 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 22.4 g

View full nutritional breakdown of Italian Stuffed Rigatoni calories by ingredient
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Italian Stuffed Rigatoni

Submitted by: CHEF_KORI

Introduction

My grandmother's recipe inspired by healthy ingredients, this modern stuffed rigatoni uses ground turkey instead of the traditional ground beef and sausage. My grandmother's recipe inspired by healthy ingredients, this modern stuffed rigatoni uses ground turkey instead of the traditional ground beef and sausage.
Number of Servings: 10

Ingredients

    1 lb medium sized rigatoni (just big enough to stuff)

    1 lb ground turkey
    1/4 tsp pepper
    1 tsp oregano
    3 cloves chopped garlic
    8 cups fresh spinach (enough to make 2 cups cooked)
    1 cup whole wheat bread crumbs
    1 fresh brown egg
    ½ cup hard Parmesan cheese

    For the Sauce:

    1, 28 oz can San Marzano whole peeled tomatoes
    4 gloves garlic
    1 tsp oregano
    1 small bunch basil leaves (about 10)
    1 cup water

Directions

Cook the rigatoni until al dente (just a little bit firm), and then rinse in cold water. Set aside until ready to stuff. Wilt the spinach in a steamer and squeeze most of the juice out. Set aside to cool. Cook the 1 lb ground turkey with some pepper and oregano (about a tsp), along with 3 cloves chopped garlic in a sauté pan. Cool so it is easy to handle, and then add the spinach (squeezing out most of the liquid), the bread crumbs, the egg, and the cheese into a workable mix. Stuff each individual rigatoni with the mixture and line a 13x9 inch pan with two layers of stuffed rigatoni.
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To make the sauce, crush tomatoes in a bowl until chunky but well mashed. Heat in saucepan with 4 cloves garlic, oregano, and a little salt and pepper. Add fresh basil. Pour your sauce, diluted with 1 cup of water, over the top of the stuffed rigatoni. The reason you add water to your sauce is because the rigatoni pasta will continue to cook in the oven (remember, you just cooked it al dente at first) and suck up some of the liquid.
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Bake at 350 for 30 minutes. Sprinkle a little extra fresh parmesan over the top and serve. Don't go nuts with the cheese!

Number of Servings: 10

Recipe submitted by SparkPeople user CHEF_KORI.






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