HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkey Cacciatore Rigatoni
Turkey Cacciatore Rigatoni

Turkey Cacciatore Rigatoni

with Mushrooms

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Cacciatore is a 'hunter-style' stew loaded with classic Italian flavours: onion, herbs and tomatoes. Our version adds umami-rich mushrooms and al dente rigatoni for a hearty and wholesome pasta dish!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

170 g



227 g


56 g

Onion, chopped

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber9 g
Protein46 g
Cholesterol120 mg
Sodium1420 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, 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 boil over high heat. Meanwhile, quarter mushrooms.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until golden, 5-6 min. Remove the pan from heat, then transfer mushroom mixture to a plate.


Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.


Meanwhile, reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Italian Seasoning. Cook, stirring often, until fragrant, 30 sec.


Add mushrooms and onions, crushed tomatoes and broth concentrate to the pan with turkey. Reduce heat to medium. Cook, stirring occasionally, until sauce reduces slightly, 7-8 min. Season with salt and pepper, to taste.


Add spinach, sauce, reserved pasta water, and half the Parmesan to the pot with rigatoni. Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min. Divide turkey cacciatore rigatoni between plates. Sprinkle remaining Parmesan over top.