Rigatoni Ricotta Bake

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 444.5
  • Total Fat: 19.1 g
  • Cholesterol: 86.9 mg
  • Sodium: 432.1 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 29.8 g

View full nutritional breakdown of Rigatoni Ricotta Bake calories by ingredient

Number of Servings: 6


    Ground Turkey, .6 lbs or between 1/2 and 3/4 lb
    *Ronzoni, Whole Wheat Penne Rigate, 8 oz
    Ricotta Cheese, whole milk, 1.5 cup
    Onions, raw, 1/2 large
    Tomato Sauce, .75 cup
    Red Wine, 8 fl oz
    Garlic, 2 clove
    Mozzarella Cheese, part skim milk, 8 oz


Preheat oven to 350 degrees. Add onions and turkey into one pan - cook until brown. Once browned, add sauce, garlic, and wine and simmer for about ten minutes In another pan boil water and add penne when at a rolling boil. Just before pasta is al dente (still a little firm), drain water. In a 9" round casserole dish (or equivalent), combine turkey mixture, Ricotta, and drained pasta. Layer the mozzarella cheese on top and place in the oven for about 20 or 30 minutes. Allow to stand for 5 to 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user ALYSANIA.

Member Ratings For This Recipe

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    I made with a few modifications and it turned out wonderful. - 4/21/11

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    I'm making this for dinner tonight...sounds divine. - 2/21/11

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    This recipe is also awesome with cut up pieces of chicken breast - 2/10/11

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    My son came to town for a visit and requested something italian...it's a hit! - 11/10/08