
Baked Turkey & Bacon Rigatoni

Ingredients
1 pound | Rigatoni Pasta, uncooked |
3 tablespoons | Olive Oil |
4 slices | 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 |
1 pound | Ground Wild Turkey (for meatballs) |
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.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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