
Baked Turkey & Bacon Rigatoni
Savory Turkey Meatballs Meet Crispy Bacon
This Baked Turkey & Bacon Rigatoni is a hearty, cheesy pasta bake perfect for weeknight dinners or family gatherings. Tender rigatoni is tossed with savory Jones Dairy Farm Dry Aged Bacon, turkey meatballs, and a rich tomato sauce, then layered with mozzarella, ricotta, and parmesan for a gooey, satisfying finish. Baked until golden and bubbly, this easy baked pasta recipe combines comforting flavors and simple ingredients for a crowd-pleasing meal.

Ingredients
Amount / Quantity | Ingredients |
---|---|
1 pound | uncooked rigatoni pasta |
3 tablespoons | olive oil |
4 slices | Jones Dairy Farm Dry Aged Bacon, chopped |
8 ounces | Velvet Pioppini mushrooms, roots trimmed off |
2 cloves | garlic, chopped |
2 (14 oz.) cans | diced Italian tomatoes, undrained |
1/3 cup | fresh flat leaf parsley, chopped |
8 ounces | mozzarella cheese, grated |
1 cup | whole milk ricotta cheese |
1/3 cup | grated parmesan cheese, plus extra for sprinkling |
For the Meatballs: | |
1 pound | ground turkey |
1 | egg |
1/4 cup | parmesan cheese, grated |
3 tablespoons | flat leaf parsley, chopped |
1/2 cup | Italian style breadcrumbs |
4 cloves | garlic, minced |
salt and pepper, to taste |
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Directions
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Preheat oven to 400°F. Bring pot of water to a boil with generous pinch of salt. Cook pasta to al dente according to package directions. Drain and set aside, reserving some of cooking liquid
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To make meatballs, combine ground turkey, egg, parmesan, parsley, breadcrumbs, garlic, salt and pepper. Roll into balls and place on parchment paper. In large frying pan, heat olive oil over medium-high heat. Once oil is hot, but not smoking, fry meatballs until browned on all sides; do not worry about cooking them all the way through. Remove meatballs to paper towel lined plate and set aside.
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In same pan, lower heat to medium and cook chopped bacon in remaining oil, stirring occasionally. Add mushrooms and sauté for 5 minutes. Add garlic and stir for 30 seconds. Add tomatoes and parsley and simmer until thickened, 10-20 minutes. Remove tomato sauce from heat.
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In large bowl, combine cooked pasta, tomato sauce, meatballs, mozzarella cheese, ricotta and parmesan. Add salt and pepper to taste; if necessary, add some reserved pasta liquid to keep mixture moist.
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Transfer pasta mixture to large baking dish and sprinkle extra parmesan all over top. Bake for 20 minutes or until top turns golden, and cheese has melted.
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