Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

June 21, 2017 at 5:02 PM | Posted in Jennie-O Turkey Products, pasta, Sargento's Cheese | Leave a comment
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Today’s Menu: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

 

 

For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. Then I reheated part of the Monster Pork Chop that was leftover from last night. I also toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. And as every morning a cup of Bigelow Decaf Green Tea. Outside it’s partly cloudy with a high around 85 degrees and a bit more humid. After Breakfast I went to the Post Office for Mom, picked up a prescription at Kroger, and stopped by the bank ATM machine. Back home not a lot going on today. After a light Lunch I headed out to Meijer Lawn and Garden. looking for some solar lights for the yard. For Dinner tonight a new recipe, Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread.

 

This 1 of 2 Pillsbury based recipes that I’m trying this week. The Baked Rigatoni with Turkey that I’m preparing was originally made with Ground Beef but as I do with a lot of recipes I put my little spin on them. To make the dish I’ll need; 2 1/2 cups uncooked Rigatoni Pasta (about 7 oz) – I used Racconto Rigatoni, 1 lb Jennie – O Extra Lean Ground Turkey Breast, 1 jar (23.9 oz) Ragu Mushroom Sauce, 1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz), 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, and Dried Basil Leaves.

 

 

Ready for the oven….

Then to prepare it; I started by preheating the oven to 350°F. Next spray 11×7-inch (2-quart) glass baking dish with Pam Cooking Spray. Cook and drain the Pasta as directed on package, using the minimum cooking time. Meanwhile, in 10-inch nonstick skillet, cook the Jenni – O Turkey over medium-high heat about 12 minutes, stirring occasionally, until thoroughly cooked; drain.

 

 

 

 

….and done!

In the baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese. Bake uncovered for 20 minutes or until thoroughly heated. Garnish with the Basil and serve! I have another one of those “keeper recipes”, it turned out great! Rigatoni is incredible all by itself, but add in the Turkey, Sauce, and Cheese and you have a winning dish. I always substitute Beef with Jennie – O Turkey or Wild Idea Buffalo. Ground Buffalo would go great with also. I’ve left the original Pillsbury recipe and web link at the end of the post.

 

 

To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

 

 

Baked Rigatoni with Turkey

Ingredients

2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 lb Jennie – O Extra Lean Ground Turkey Breast
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired

Steps

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.

Nutritional Information

Serving Size: 1 Serving
Calories 270
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%
Protein 22g

Jennie O Baked Turkey Rigatoni

June 10, 2014 at 5:20 PM | Posted in Jennie-O Turkey Products, mushrooms, Ronzoni Healthy Harvest Pasta | 2 Comments
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Today’s Menu: Jennie O Baked Turkey Rigatoni

Baked Turkey Rigatoni 008

 

 
Dreary and rain on and off all day. Stopped by Walmart to pick up a couple of items and stopped by the bank, then back home. For dinner tonight I tried a new recipe from Jennie – O, Baked Turkey Rigatoni.

 

 

 
It’s a Winner, Winner, Turkey Dinner Tonight! A while back I was invited to join the Jennie-O Switch Circle, an online network of influential bloggers who will receive sneak peaks of all things Jennie-O. As a member I’m sent coupons and recipes, which is where the Baked Turkey Rigatoni Recipe that I’m preparing tonight comes from. But I’m going to lighten this recipe up, cutting the calories and carbs. I’ll be using Jennie – O Extra Lean Ground Turkey Breast, Ronzoni Healthy Harvest Whole Grain Rigatoni Pasta, Sargento Ultra Thin Provolone Sliced Cheese, Daisy Reduced Fat Sour Cream, Sargento Reduced Fat Shredded Mozzarella Cheese, and Kraft Reduced Fat Grated Parmesan Cheese. I also added some sliced Mushrooms and Dried Oregano. Fewer calories, less carbs, same great taste as the original recipe! I also only made a half order of this, using half of the ingredients. I’ve left the original recipe along with the Jennie – O Turkey web site link at the end of the post.

 

 

 

Baked Turkey Rigatoni 002

To prepare it start by heating the 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. In a large skillet, cook the ground turkey as specified on the package. 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. Then mist a 9 x 13-inch baking dish with cooking spray. Add turkey mixture and mushrooms to pasta. Stir to combine. Layer half of turkey mixture in dish. Top with Provolone cheese. Spread with sour cream. Top with remaining turkey mixture. Sprinkle with Mozzarella and Parmesan cheese and Oregano. Bake 30 minutes or until cheese is melted and browned. Garnish with additional Parmesan cheese, if desired.

 

 

 
You looking for a delicious and healthy dish, look no further! This came out flat-out delicious. The Jennie – O Turkey, Pasta Sauce and Mushrooms combined just right and then along with the trio of Provolone, Mozzarella, and Parmesan Cheese it’s one delicious and hearty meal! For dessert later a bowl of Del Monte No Sugar Peach Chunks.

 

 

 

 

 

Jennie O Baked Turkey RigatoniJennie - O Baked Turkey Rigatoni

 

Baked Turkey Rigatoni
Ingredients
1 (16-ounce) package rigatoni pasta
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup diced onion
2 (26-ounce) jars spaghetti sauce
6 slices Provolone cheese
1 cup fat-free sour cream
1 cup shredded mozzarella cheese
2 tablespoons finely grated Parmesan cheese

 
Directions
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.

In large skillet, cook turkey as specified on the package. 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 to pasta. Stir to combine. Layer half of turkey mixture in dish. Top with Provolone cheese. Spread with sour cream. Top with remaining turkey mixture.

Sprinkle with mozzarella and Parmesan cheese. Bake 30 minutes or until cheese is melted and browned. Garnish with additional Parmesan cheese, if desired.

 

 

Nutritional Information
Calories 480 Fat 12g
Protein 33g Cholesterol 70mg
Carbohydrates 61g Sodium 230mg
Fiber 4g Saturated Fat 5g
Sugars 13g

 
– See more at: http://www.jennieo.com/recipes/780-Baked-Turkey-Rigatoni#sthash.JrsAHKME.dpuf

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