Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 3 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 pinch coarse salt and freshly ground pepper
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, crushed with your hands
  • 1 lb rigatoni pasta
  • 1 cup freshly grated parmesan cheese
  • 2 cups shredded mozzarella

Instruction

  • Preheat oven to 400°F. Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes.
  • Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
  • In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
  • Pour the meat sauce over the pasta. Push the meat down into the holes in the noodles as best you can. Bake for 15 minutes.
  • Remove from oven, top with mozzarella cheese, and bake another 10-15 minutes, or until cheese is browned and bubbly.
  • Let sit 15 minutes before slicing and serving. Top with fresh basil if desired.