Italian Stuffed RigatoniSubmitted by: CHEF_KORI
IntroductionMy 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.
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
Â½ 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
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.
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.