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INGREDIENTS
- 1
- tablespoon extra-virgin olive oil
- 1
- pound ground turkey
- 3
- cloves garlic, minced
- 1
- pinch crushed red pepper flakes
- 1
- pinch coarse salt and freshly ground pepper
- 1
- (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
- 1
- pound rigatoni pasta
- 1
- cup freshly grated parmesan cheese
- 2
- cups shredded mozzarella
DIRECTIONS
- Preheat oven to 400.
- 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 as best you can.
- Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
- Let sit 15 minutes before slicing and serving!
- Top with fresh basil if desired.
