Rigatoni in Turkey Tomato Sauce
with Roasted Peppers and Spinach- Wheat
- Milk
- Sulphites
We've put a delicious, wholesome spin on our rich tomato sauce by adding ground turkey, roasted peppers, spinach and rigatoni!
Ingredients
250 g
Ground Turkey
170 g
Rigatoni
(Contains: Wheat)
160 g
Sweet Bell Pepper
1 tbsp
Italian Seasoning
2 tbsp
Tomato Sauce Base
370 mL
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Balsamic Glaze
(Contains: Sulphites)
113 g
Baby Spinach
1 tbsp
Garlic Puree
56 g
Yellow Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).Roughly chop spinach.
While rigatoni cooks, add peppers, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Reduce heat to medium, then add garlic puree, tomato sauce base and remaining Italian Seasoning to the pan with turkey. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min.
Add sauce, peppers, spinach, half the Parmesan and reserved pasta water to the pot with rigatoni. Stir until spinach wilts, 1 min. Add 1 tbsp balsamic glaze (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Divide rigatoni between bowls. Sprinkle remaining Parmesan over top.
