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Categories:
rigatoni pasta olive oil onion garlic lean ground turkey salt fresh ground black pepper tomato sauce black olives fresh basil Mozzarella cheese Parmesan cheese
Viewed: 63 - Published at: 3 years agoIngredients
- 12 lb rigatoni pasta
- 4 teaspoons olive oil
- 12 cup onion, diced
- 1 12 garlic cloves, crushed
- 23 lb lean ground turkey
- 1 dash salt, to taste
- 1 dash fresh ground black pepper, to taste
- 2 cups tomato sauce
- 23 cup black olives, halved and pitted
- 13 cup fresh basil, chopped
- 23 cup fat free mozzarella cheese, grated
- 13 cup parmesan cheese, freshly grated
Method
- Preheat the oven to 350F
- Bring 1/2 gallon of salted water to boil.
- Add the rigatoni and cook until al dente, about 8 to 10 minutes.
- Drain and rinse with cold water.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until soft and translucent, about 4 to 5 minutes.
- Add the garlic and cook 30 seconds more.
- Add the ground turkey, season with salt and pepper, and brown.
- Drain off the excess fat.
- Add the tomato sauce and olives, and simmer for 5 minutes.
- Adjust the seasoning.
- In a casserole dish, toss the rigatoni, meat sauce and basil together.
- Sprinkle with the cheeses.
- Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.
