Description
With the turkey added this is a hearty main course that doesn’t require a big side dish. I just serve it with garlic toast.
Ingredients
- 1 pound Ground Turkey
- 15 ounces, weight Ricotta Cheese
- 15 ounces, weight Canned Pure Pumpkin
- 1 whole Egg
- ½ teaspoons Nutmeg
- ½ teaspoons Sage
- ½ teaspoons Salt, Divided
- ½ teaspoons Pepper, Divided
- 12 ounces, weight Rigatoni Pasta
- 2 Tablespoons Butter
- ¼ teaspoons Whole Wheat Flour (I Used White Wheat)
- 2 cups Whole Milk
- 1 cup Shredded Mozzarella Cheese
Preparation
Cook and crumble turkey in a large skillet over medium heat until browned.
In the meantime, mix the ricotta, pumpkin, egg, nutmeg, sage, and half the amounts of salt and pepper in a bowl. Combine well and set aside.
Preheat oven to 350 F. Cook pasta according to package directions then drain and set aside.
In the meantime, remove the cooked turkey to a bowl, leaving any drippings in the skillet. Add the butter into the skillet over medium heat and whisk until melted. Then add the flour and whisk until all the butter has been absorbed. Temporarily increase the heat to high and add the milk and whisk constantly. Once the mixture begins to bubble, turn the heat down to medium/low and continue to whisk until it thickens. Add the remaining half of the salt and pepper and half of the cheese and whisk until melted.
Add the turkey to the sauce mixture and stir. Return the pasta to the pot it was cooked in (no longer over heat) and add the meat sauce. Gently stir to combine.
To assemble the pasta bake, spread half of the rigatoni and meat sauce over the bottom a 9” x 13” baking dish that you’ve sprayed with cooking spray. Layer half of the pumpkin and ricotta mixture over the pasta, then repeat the layers, ending with the remaining pumpkin and ricotta. Sprinkle the remaining half of the mozzarella cheese over the top.
Bake for 30 minutes, until pumpkin begins to brown slightly on top and the pasta bake is bubbly.
Nutrition info available on website.
