Ingredients:

  • 1 lb (450g) rigatoni pasta
  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 24 oz (680g) low-sodium, no-sugar-added marinara sauce
  • 1 cup (245g) part-skim ricotta cheese
  • 1/2 cup (120ml) low-sodium beef broth
  • 1/2 tsp (3g) red pepper flakes
  • 2 cups (225g) shredded part-skim mozzarella cheese
  • 1/2 cup (50g) grated parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for exactly 2 minutes less than the package directions for 'al dente.' Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the onion and sauté until translucent (about 4 mins). Add the ground protein, browning until no pink remains. Stir in the minced garlic, oregano, and red pepper flakes, cooking for another 60 seconds until fragrant.
  3. Pour in the marinara sauce and the broth. Simmer on low for 5 minutes. In a small bowl, stir the ricotta cheese until smooth, then fold it into the sauce in large dollops.
  4. Preheat oven to 375°F (190°C). Toss the under-boiled pasta into the sauce until every tube is thoroughly coated. Pour the mixture into a 9x13 inch baking dish. Top evenly with mozzarella and parmesan.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and browned. Let the dish rest for 5-10 minutes before serving.