When it comes to casseroles, you really can’t beat Baked Turkey Rigatoni. Especially when you Make the Switch® to lean turkey — then you get a big, tasty Italian meal at under 500 calories per serving!
(16-ounce) package rigatoni pasta
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup diced onion
(26-ounce) jars spaghetti sauce
cup fat-free sour cream
slices Provolone cheese
cup shredded mozzarella cheese
tablespoons finely grated Parmesan cheese
Heat oven to 350°F.
Bring large pot of lightly salted water to boil. Add pasta and cook 12 minutes or until al dente; drain. Return to same pan.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion and sauce; simmer 15 minutes or until sauce is thickened and onion is soft.
Mist a 9 x 13-inch baking dish with cooking spray. Add turkey mixture and sour cream to pasta. Stir to combine. Spread turkey mixture in pan. Top with Provolone cheese.
Sprinkle with mozzarella and Parmesan cheese.
Bake 30 minutes or until cheese is melted and browned.
Garnish with additional Parmesan cheese, if desired.