For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sausage while browning. If you don't have leftover turkey, rotisserie chicken or cooked ground turkey can be substituted. Feel free to adjust the amount of pepperoncini peppers to control the spiciness level. To prevent the pasta from drying out during baking, ensure there is enough sauce to fully coat the rigatoni. If the top is browning too quickly in the oven, you can loosely tent the dish with aluminum foil. This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
Baked Turkey Riggies
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS33
Transform your Thanksgiving bounty into a comforting and elegant baked pasta dish! This reimagined classic features succulent turkey, vibrant Mediterranean flavors, and a creamy, decadent sauce, all baked to golden perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol131 mg
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Fiber5 g
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Protein46 g
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Saturated Fat14 g
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Sodium1467 mg
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). (5 minutes)
02
StepIn a large mixing bowl, combine the chopped turkey, pepperoncini peppers, and Kalamata olives. Gently toss and set aside. (3 minutes)
03
StepHeat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. (8 minutes)
04
StepAdd the diced onion and sliced mushrooms to the pot. Season with salt. Cook, stirring occasionally, until the onions are softened and translucent. (5 minutes)
05
StepPour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine has almost completely evaporated. (7 minutes)
06
StepStir in the chicken broth, marinara sauce, and water. Add the turkey mixture and bring to a simmer. Reduce the heat to medium-low and gently simmer for 15 minutes, allowing the flavors to meld. (25 minutes)
07
StepWhile the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Drain well. (12 minutes)
08
StepStir the cooked rigatoni into the sauce, ensuring the pasta is well coated. (3 minutes)
09
StepDot the surface of the pasta with mozzarella cheese cubes, gently pushing them down into the mixture. Sprinkle the top evenly with freshly grated Parmigiano-Reggiano cheese. (5 minutes)
10
StepTransfer the pot to the preheated oven and bake for 35-40 minutes, or until the sauce is bubbling and the top is golden brown and slightly crusty. (40 minutes)
11
StepRemove from the oven and let stand for 10-15 minutes before serving. (15 minutes)
12
StepGarnish with freshly chopped Italian parsley and serve hot. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Janae Cruickshank
Jun 14, 2025I added a pinch of red pepper flakes for a little extra heat, and it was perfect.
Roderick Weimann
Jun 3, 2025This was a fantastic way to use up leftover turkey! My family loved it.
Markus Okeefe
May 20, 2025I didn't have any heavy cream, so I used half-and-half, and it still turned out great.
Roy Emmerich
Apr 18, 2025This recipe is a keeper! It's easy to make and tastes amazing.
Destiny Murray
Mar 22, 2025The sauce was so rich and flavorful. I'll definitely be making this again!