Baked Turkey Rigatoni – Super King Markets

Baked Turkey Rigatoni Recipe

Save time and give new life to your Thanksgiving leftovers with this delicious Baked Turkey Rigatoni. A perfect family dinner that’s flavorful, hearty, and easy to make. With turkey, Italian sausage, and fresh mozzarella baked in a creamy marinara sauce, no one will know it’s made with leftovers!

Recipe Summary:

Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 32 Minutes
Servings: 8

Ingredients for Baked Turkey Rigatoni

• 1 ½ pounds cooked, chopped turkey meat

• ½ cup chopped pepperoncini peppers

• ½ cup chopped, pitted kalamata olives

• 1 tablespoon olive oil (or as needed)

• 6 ounces hot Italian sausage (casings removed)

• 1 cup diced onion

• 1 cup sliced button mushrooms

• Salt to taste

• ½ cup white wine

• 2 cups chicken broth

• 1 (28 oz) jar prepared marinara sauce

• 1 cup water

• ½ cup heavy cream

• 1 pound rigatoni pasta (cooked and drained)

• 8 ounces fresh mozzarella cheese (cubed)

• ½ cup grated Parmigiano-Reggiano cheese

• Chopped Italian flat-leaf parsley

Step-by-Step Directions

Step 1:
In a mixing bowl, combine chopped turkey, pepperoncini peppers, and kalamata olives. Set aside.

Step 2:
Heat olive oil in a large pot over medium-high heat. Add Italian sausage and break it into small pieces. Cook until browned, about 5 minutes. Add onions, mushrooms, and a pinch of salt. Cook until onions are softened, about 3-4 minutes.

Step 3:
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer until the wine evaporates, about 5 minutes. Stir in chicken broth, marinara sauce, water, and heavy cream. Add the turkey mixture and bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes.

Step 4:
Bring a large pot of lightly salted water to a boil. Cook rigatoni, stirring occasionally, until 2 minutes less than package directions. Drain the pasta (it will finish cooking in the oven).

Step 5:
Preheat oven to 400°F (200°C). Mix the cooked rigatoni into the sauce pot until well coated. Transfer the mixture to a 9x13-inch casserole dish. Dot the surface with mozzarella cheese, pushing some pieces into the pasta mixture. Sprinkle grated Parmesan cheese evenly on top.

Step 6:
Bake for 40-45 minutes, or until the sauce is bubbling and the top is golden brown. Remove from oven and let rest for 10-15 minutes. Sprinkle with parsley before serving.

Chef’s Tip:

Cook the rigatoni slightly less than package directions to avoid overcooking when baked.

Perfect Pairing:

Serve with a crisp green salad and garlic bread for a complete meal.