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Rigatoni in Turkey Tomato Sauce
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Rigatoni in Turkey Tomato Sauce

Rigatoni in Turkey Tomato Sauce

with Roasted Peppers and Spinach

We've put a delicious, wholesome spin on our rich tomato sauce by adding ground turkey, roasted peppers, spinach and rigatoni!

Tags:
Quick
Allergens:
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories840 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate101 g
Sugar20 g
Dietary Fiber11 g
Protein46 g
Cholesterol109 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan

Instructions

Cook rigatoni
1

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.

Prep
2

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.

Roast peppers
3

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.

Start sauce
4

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.

Finish sauce
5

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.

Finish and serve
6

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.