A Family Favorite Comfort Food Easy Baked Rigatoni with Spinach Provolone and Turkey

You know those nights when you’re craving something warm and comforting, but you just don’t have the time or energy for a complicated recipe? We’ve all been there. The thought of a big, satisfying dinner is great, but the work involved can feel like a mountain to climb. That’s where this Baked Rigatoni with Spinach Provolone and Turkey comes in. It’s my go-to recipe for a delicious, hearty meal that comes together with minimal fuss. This dish is packed with lean ground turkey, tender spinach, and gooey provolone cheese, all nestled in a rich tomato sauce. It’s the kind of meal that makes everyone at the table happy and leaves you feeling like a kitchen hero—all without the stress.

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 40M
• Total Time: 60M
• Type of dish: Main Course
• Cuisine: Italian-American
• Recipe Yield: 6 servings
• Calories: 550 per serving

Key Takeaways

• Weeknight-Friendly: This recipe is designed for busy schedules, coming together in about an hour with simple, straightforward steps.
• Hearty and Healthy: We use lean ground turkey for a protein-rich base, and a generous amount of spinach for a dose of vegetables.
• One-Pan Wonder: After a quick stovetop sear, everything gets layered into a single baking dish, which means less cleanup!
• Freezer-Friendly: This is the perfect dish to make ahead. You can freeze leftovers in individual portions for easy, ready-to-go meals.

Why This Baked Rigatoni with Spinach and Turkey Will Be Your New Go-To

Life gets busy, and sometimes the best recipes are the ones that are both delicious and forgiving. This Baked Rigatoni with Spinach and Turkey is exactly that. It’s a recipe that I developed over years of trying to find the perfect balance between a hearty, homemade meal and a dish that doesn’t require me to spend hours in the kitchen. The secret is in a few simple tricks that I’ll share with you along the way. We’ll start with a flavorful base, use the right kind of pasta, and build layers of deliciousness that all get baked together. The result is a comforting, cheesy pasta dish that’s perfect for a chilly evening or a satisfying Sunday dinner with family and friends.

The Ingredients You’ll Need for Baked Rigatoni with Spinach Provolone and Turkey

One of the best things about this recipe is that it uses a lot of pantry staples and ingredients you probably already have on hand. Don’t feel pressured to run out and buy something new unless you need to. You can easily adapt this recipe to what you have, which is what I love to do.

• Pasta: A box of rigatoni is a must for this dish. I choose rigatoni because its large, tube shape is perfect for catching all that rich sauce and tiny bits of turkey. This helps to create a perfect bite every single time.
• Ground Turkey: Lean ground turkey is a great choice here because it keeps the dish from feeling heavy while still providing plenty of protein. I’ve also used ground beef and even Italian sausage in a pinch, so feel free to substitute.
• Sauce: We’ll be using a jar of your favorite marinara sauce. Don’t be afraid to use a good quality one here, it really makes a difference. I like to use one that has a little bit of chunky tomato and basil, which adds more flavor without extra work.
• Cheese: This recipe features two cheeses—provolone and Parmesan. Provolone is the star here. It melts beautifully, creating those long, satisfying cheese pulls when you serve it. Parmesan adds a sharp, salty finish that balances out the richness.
• Spinach: A whole bag of fresh spinach might seem like a lot, but trust me, it cooks down to a fraction of its size. Adding it to the sauce is a great way to sneak in some extra vegetables without anyone noticing. I usually do this when my kids aren’t looking!
• Aromatics and Spices: We’ll use onion, garlic, dried oregano, and red pepper flakes. These simple ingredients are essential for building a deep, complex flavor from the very beginning.

Step-by-Step Instructions

Step 1: Get Your Pasta Ready

First things first, you’ll need to cook your rigatoni. Bring a large pot of salted water to a rolling boil. Salt the water generously, as this is your only chance to season the pasta itself. Cook the pasta according to the package directions, but aim for a minute or two less than the al dente time. This is a crucial step! Since the pasta will continue to cook in the oven, undercooking it slightly prevents it from becoming mushy and overdone. Once it’s cooked, drain it and set it aside. Don’t rinse it! The starch on the pasta helps the sauce cling to it, which is exactly what we want.

Step 2: Build the Flavorful Turkey Sauce

• While the pasta is cooking, you can start on the sauce. In a large skillet or Dutch oven, heat a little olive oil over medium-high heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Next, add the ground turkey, breaking it up with a wooden spoon as it browns. Once the turkey is no longer pink, drain any excess fat. I usually don’t have to do this with lean turkey, but it’s a good habit to get into.
• Add the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant. Pour in the marinara sauce and stir in the dried oregano. Let the sauce simmer for about 5-10 minutes to allow all those flavors to meld together.

Step 3: Add the Spinach and Combine

Now, for the spinach! Add the fresh spinach to the simmering sauce in handfuls, stirring it in as it wilts. It will seem like a lot at first, but it will quickly shrink down. Once all the spinach is wilted, remove the pan from the heat. Carefully stir the cooked, underdone rigatoni into the sauce. Make sure every pasta tube is coated evenly with that rich, meaty sauce.

Step 4: Layer and Bake to Perfection

• This is where the magic happens. Grab a large baking dish (a 9×13-inch dish is perfect for this). Spoon about half of the pasta mixture into the dish, spreading it into an even layer. Top this layer with a generous blanket of provolone slices. I like to tear the slices into smaller pieces so they cover more surface area. Spoon the remaining pasta mixture over the provolone.
• Finally, arrange the rest of the provolone slices on top and sprinkle with the grated Parmesan cheese. This cheese topping will bake into a beautiful, bubbly, golden-brown crust that everyone will fight over.

Bake the Baked Rigatoni with Spinach Provolone and Turkey in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is hot. If you want an extra-golden top, you can turn on the broiler for the last minute or two, but watch it carefully so it doesn’t burn.

Serving Your Masterpiece

Once the pasta is out of the oven, let it rest for about 5-10 minutes before serving. This short rest period allows the sauce to settle and thicken slightly, making it easier to serve. Garnish with a little fresh basil or parsley if you have it. Serve it with a simple side salad and some garlic bread for a truly complete and comforting meal.

Tools & Materials Box

• Large pot for boiling pasta
• Large skillet or Dutch oven
• Wooden spoon or spatula
• 9×13-inch baking dish
• Measuring cups and spoons
• Cheese grater (if using a block of Parmesan)

The Last Serve

This Baked Rigatoni with Spinach Provolone and Turkey is so much more than just a baked pasta dish; it’s a dependable, delicious meal that can be a lifesaver on busy nights. It’s the kind of recipe that becomes a staple in your rotation because it’s easy to make, always a crowd-pleaser, and just feels like a warm hug in a bowl. Knowing you can throw this together for your family and friends with confidence is the best part. I hope you love this one as much as we do. Happy cooking!

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