BAKED TURKEY RIGGIES

Name: BAKED TURKEY RIGGIES
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: 680 g of cooked turkey meat (1½ pounds), chopped, reheated to 165°F; 120 g of pepperoncini peppers (½ cup), chopped; 75 g of kalamata olives (½ cup), chopped and pitted; 45 ml of olive oil (3 tablespoons), divided; 170 g of mild turkey Italian sausage (6 ounces), casings removed; 160 g of onion (1 cup), diced; 225 g of mixed mushrooms (3 cups), sliced (oyster, shiitake, portobello); Salt to taste; 475 ml of low-sodium chicken broth (2 cups); 795 g of prepared marinara sauce (1×28 oz jar); 240 ml of water (1 cup); 180 ml of heavy cream (¾ cup); 10 g of turmeric powder (2 teaspoons); 0.5 g of black pepper (¼ teaspoon); 12 g of garlic (6 cloves), minced; 30 g of fresh spinach (1 cup), roughly chopped; 454 g rigatoni pasta (whole grain), cooked and drained; 227 g of fresh mozzarella cheese (8 ounces), cubed; 75 g of grated Parmigiano-Reggiano cheese (¾ cup); 10 g of fresh basil (2 tablespoons), chopped; 5 g of fresh Italian flat-leaf parsley (1 tablespoon), chopped

12 steps

Prep:20minCook:1h 15min

Updated at: Sun, 25 Jan 2026 09:08:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories587.9 kcal (29%)

Total Fat31 g (44%)

Carbs35.2 g (14%)

Sugars8.5 g (9%)

Protein41.4 g (83%)

Sodium1327.7 mg (66%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 200°C (400°F).

Step 2

Prepare turkey mixture: Ensure leftover turkey is reheated to internal temperature of 165°F. Chop and place in a mixing bowl. Add pepperoncini peppers and kalamata olives; set aside.

Step 3

Cook sausage: Heat 1 tablespoon (15ml) olive oil in a large pot over medium-high heat. Add mild turkey sausage and cook until browned and crumbled into small pieces, breaking apart with a wooden spoon, about 5 minutes. Ensure internal temperature reaches 165°F.

Step 4

Sauté vegetables: Add diced onions, minced garlic, mixed mushrooms, and salt to the pot. Cook until onions are soft and translucent and mushrooms have released their moisture, 5 to 7 minutes.

Step 5

Build sauce: Add low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add marinara sauce, water, turmeric, black pepper, and bring to a simmer. Reduce heat to medium-low.

Step 6

Add turkey and cream: Stir in turkey mixture and heavy cream. Simmer for 15 minutes, stirring occasionally.

Step 7

Cook pasta: Meanwhile, bring a large pot of lightly salted water to a boil. Cook whole grain rigatoni for 2 minutes less than package directions (pasta will finish cooking in oven), stirring occasionally. Drain well.

Step 8

Add greens and cheese: Stir chopped spinach, fresh basil, and ¼ cup (25g) of the Parmesan into the sauce, cooking until spinach wilts, about 2 minutes.

Step 9

Combine: Transfer cooked rigatoni to the sauce pot and mix thoroughly to coat pasta.

Step 10

Assemble casserole: Drizzle remaining 2 tablespoons (30ml) olive oil in a 23×33 cm (9×13 inch) casserole dish. Transfer pasta mixture to dish. Dot surface evenly with mozzarella cheese cubes, pressing some into the pasta mixture. Sprinkle top evenly with remaining ½ cup (50g) grated Parmesan cheese.

Step 11

Bake: Place in preheated oven and bake until sauce is bubbling around edges and top is nicely golden brown, 40 to 45 minutes.

Step 12

Rest and serve: Remove from oven and let stand 10 to 15 minutes before serving. Sprinkle with fresh parsley. Serve hot.