Ground Turkey Baked Rigatoni Recipe

You know those nights when you want something ridiculously comforting but also don’t want to babysit a pan for an hour like some kind of culinary bodyguard? Yeah… this Ground Turkey Baked Rigatoni is exactly that hero. It’s cozy, cheesy, and comes together with the same amount of effort you use to hit “Next Episode.” Basically: zero judgment, maximum flavor.

Why This Recipe is Awesome

Let’s be real: some recipes lie. They say they’re easy, but suddenly you’re chopping twelve herbs while your smoke alarm yells at you. Not this one.

• It’s idiot-proof—even I didn’t mess it up.
• Uses inexpensive, everyday ingredients you probably already have.
• It’s hearty enough to make you forget you used turkey instead of beef.
• Leftovers? Chef’s kiss. They taste even better the next day (IMO).

Plus, it’s baked pasta. Show me a person who hates baked pasta and I’ll show you someone who needs more joy in their life.

Ingredients You’ll Need

• 1 lb ground turkey – lean but still flavorful
• 1 lb rigatoni pasta – the chunky tube pasta that holds sauce like a champ
• 2 cups marinara sauce – homemade or store-bought (no judgment)
• 1 cup ricotta cheese – the creamy glue that holds the universe together
• 2 cups shredded mozzarella – because cheese is therapy
• 1/2 cup grated Parmesan – salty, nutty goodness
• 1 small onion, diced – don’t cry, it’s fine
• 3 cloves garlic, minced – the holy grail
• 1 tbsp Italian seasoning – the shortcut to tasting fancy
• Salt & pepper – the basics
• Olive oil – a drizzle goes a long way

Step-by-Step Instructions

1. Preheat your oven to 375°F. Yes, you actually need to preheat. Don’t fight it.
2. Cook the rigatoni in salted boiling water until al dente. Don’t overcook unless you enjoy pasta mush.
3. Heat a pan, drizzle olive oil, and toss in your onions. Cook for 3 minutes until softened.
4. Add the garlic and let it cook for about 30 seconds—just until fragrant, not burnt.
5. Add the ground turkey, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. Cook until no longer pink.
6. Pour in your marinara and stir everything together. Let it simmer for 5 minutes so the flavors marry like a couple who actually likes each other.
7. Combine cooked pasta and sauce mixture in a big bowl. Add ricotta and half the mozzarella. Mix until everything gets friendly.
8. Transfer to a baking dish, spreading it evenly.
9. Top with remaining mozzarella and Parmesan because more cheese = better life choices.
10. Bake for 25–30 minutes, until the cheese is melty, bubbly, and slightly golden.
11. Let it sit for 5 minutes before digging in. Yes, waiting is painful, but molten cheese is not your friend.

Common Mistakes to Avoid

• Not salting the pasta water. Your pasta deserves better than bland sadness.
• Overcooking the rigatoni. This is baked pasta, not baby food.
• Skipping the ricotta. I mean… why would you hurt your own feelings like this?
• Forgetting to preheat the oven. Rookie mistake. Your bake will suffer.
• Using watery sauce. You’ll end up with soup, not pasta. Save yourself.

Alternatives & Substitutions

• No turkey? Swap in ground beef, chicken, sausage, or even plant-based crumbles.
• Not a ricotta fan? Cottage cheese works surprisingly well.
• Want more veggies? Add spinach, mushrooms, or bell peppers to the sauce.
• Need it spicy? Red pepper flakes will do the trick.
• Gluten-free? Just use GF rigatoni—easy win.

Look, you can customize this dish like a pizza order. Just don’t blame me if you go wild and accidentally create a monstrosity.

FAQs

Can I make this ahead of time?

Absolutely. Prep everything, assemble the dish, cover it, and refrigerate up to 24 hours before baking. Future-you will be thrilled.

Can I freeze it?

Totally. Bake first, cool it, then freeze. Or freeze it unbaked—your call. Just thaw before reheating so you don’t break your fork on a pasta popsicle.

Do I have to use rigatoni?

Nope. Penne, ziti, or any pasta with ridges works. Smooth pastas are fine too… but IMO, ridges hold the sauce like champs.

Can I add more cheese?

Is that even a question? Yes. Always yes.

What if I only have jarred marinara?

Use it. We’re here for convenience, not Michelin stars.

Can I lighten this recipe up?

Use low-fat cheeses and whole wheat pasta. It will still be delicious, just slightly less indulgent.

Why is my pasta dry?

You probably didn’t use enough sauce or overbaked it. Don’t worry—extra marinara on top fixes almost anything.

Related Recipes

• Beefy Melt Burrito Recipe 
• Creamy Beef Bowtie Pasta Recipe
• Best Stuffed Shells with Ground Beef Recipe

Final Thoughts

And there you have it: a comforting, cheesy, flavor-packed Ground Turkey Baked Rigatoni that checks all the boxes—easy, hearty, customizable, and perfect for busy nights or lazy moods. Now go impress someone… or no one. Honestly, feeding yourself something delicious is an elite form of self-care. You’ve earned this bowl of cozy goodness. Enjoy!