Healthy Rigatoni With Turkey Ragout Recipes

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ONE POT TURKEY RIGATONI



One pot turkey rigatoni image

1-4PP, 4SP per 1 cup serving on blue, green, 1SP on purple for 2 servings when using whole wheat pasta

Provided by Drizzle

Categories     Main meals

Time 30m

Number Of Ingredients 10

1 lb ground turkey *weighed raw
5 cups rigatoni *weighed dry (32SP for reference)
1- 28 oz can diced tomatoes
1- 5.5 oz can tomato paste
2.5 cups broth *I used chicken but any is fine (you could even use water..)
2 garlic cloves diced
1/2 cup diced red onion
1 cup diced peppers *I used both red & green
2 tsp italian seasoning
Dash of salt & pepper

Steps:

  • In a large skillet type pot brown the ground turkey over medium heat, I always spray my pan with a little cooking spray.
  • Once the turkey has browned add in the garlic, peppers and onions and stir for a few minutes. Add in the canned tomatoes, tomato paste, broth, seasonig and salt/pepper and stir well, then add in the pasta.
  • Bring to a light boil then turn heat down to simmer to let the pasta cook, about 12 minutes, stir often so the pasta does not stick to the bottom of the pan. If the sauce feels too thick you can add in a little more broth/water.
  • Serve once the pasta is cooked. Makes 10-1 cup servings. Store in the fridge, this dish will freeze well.

TURKEY RAGU WITH FONTINA AND PARMESAN



Turkey Ragu with Fontina and Parmesan image

I love hearty, cheesy pasta dishes like meat sauce and lasagna, but it's impossible to keep to a diet when eating such meals! I put this together one night to attempt a healthy version of a traditional ragu. It is surprisingly tasty and lends itself to modifications for personalization of taste.

Provided by Jessica

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 8

Number Of Ingredients 15

1 (16 ounce) package elbow macaroni
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), diced
3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 tablespoons dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
¼ teaspoon pepper
1 cup grated fontina cheese
½ cup grated Parmesan cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 49.8 g, Cholesterol 63.5 mg, Fat 13.2 g, Fiber 3.6 g, Protein 26 g, SaturatedFat 5.3 g, Sodium 687.4 mg, Sugar 5.4 g

RIGATONI WITH BEEF RAGU RECIPE - (4.6/5)



Rigatoni With Beef Ragu Recipe - (4.6/5) image

Provided by á-11135

Number Of Ingredients 16

1 lb boneless beef chuck-eye roast, cut into 4 pieces and trimmed of fat
kosher salt
pepper
2 oz pancetta, cut into 1/2" pieces
2 oz salami, cut into 1/2" pieces
1 small carrot, peeled, and cut into 1/2" pieces
1 small rib celery, cut into 1/2" pieces
2 1/2 lbs onions, halved and cut into 1" pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry white wine
2 tablespoons minced fresh marjoram (or oregano as a substitute)
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon red pepper flakes
1 lb rigatoni
1 oz Pecorino romano cheese, grated, plus extra for garnish

Steps:

  • 1. Sprinkle beef wit salt and pepper then set aside. Preheat the oven to 300F. 2. Process the pancetta and salami in a food processor until ground into a paste (about 30 seconds). Scrape down the sides of the bowl as needed. Add carrot, garlic, and celery and process an additional 30 seconds. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl. Pulse the onions in the processor in two batches until they form about 1/8" to 1/4" pieces. 3. Cook the panchetta mixture over medium heat, stirring frequently, until the fat is rendered and a fond begins to form on the bottom of the pot (about 5 minutes). Add the tomato paste and cook, stirring constantly, until browned (about 90 seconds). Stir in 2 cups of water and scrape up any of the fond on the bottom of the pot. Stir in the onions and bring to a boil. Stir in 1/2 cup wine, the parlsey, and 1 tablespoon marjoram (or oregano if using). Add the beef and push into the onions to ensure the beef is submerged. Transfer to the oven and cook, uncovered, until the beef is fully tender (about 2 to 2 1/2 hours). 4. Transfer the beef to a carving board. Place the Dutch oven over medium heat and cook, stirring frequently, until the mixture is almost completely dry. Stir in the remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Use two forks to shred the beef into bite-size pieces, then stir the beef, red pepper flakes, and remaining 1 tablespoon marjoram into the sauce. Season with salt and pepper to taste. Remove from heat, cover, and keep warm. 5. Bring 4 quarts of water to a boil in a large pot. Add rigatoni and 2 tablespoons salt. Cook, stirring often, until just al dente. Drain the rigatoni and add to the warm sauce. Add the pecornio and stir vigorously over low heat until the sauce is slightly thickened and the rigatoni is fully tender (1 to 2 minutes). Serve, garnishing with extra pecorino. 6. Enjoy!

RIGATONI WITH RAPID RAGU



Rigatoni with Rapid Ragu image

Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
3/4 pound ground pork
1/2 pound mortadella, chopped fine
8 ounces tomato sauce, can use canned if you don't have homemade
3 tablespoons fresh flat-leaf parsley
1 pound rigatoni pasta
Freshly grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil.
  • Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
  • Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.

HEALTHY RIGATONI BAKE



Healthy Rigatoni Bake image

I got this recipe from the book "Saving Dinner". My family just gobbled it up and my husband said the recipe was a keeper. They had no idea the oats were in there or other healthy things. :) It makes a great easy dinner and I've even served it to company.

Provided by Chef Doozer

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb extra lean ground beef
1 cup oats (yes, oatmeal, just dry)
1 (28 ounce) jar spaghetti sauce, any variety
1 cup fat-free cottage cheese
3 cups rigatoni pasta, cooked
1 cup part-skim mozzarella cheese, shredded
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • In a skillet, cook beef until browned and crumbled.
  • Drain grease.
  • Add oats to beef and stir well to incorporate.
  • Add spaghetti sauce, cottage cheese, and rigatoni to the beef and mix well.
  • In a casserole dish, add your rigatoni mixture and top with mozzarella and romano cheeses.
  • Bake for 20-30 minutes or until hot and cheese is melted.
  • Hint: I usually use a full pound of meat and 2% cottage cheese.

Nutrition Facts : Calories 415.5, Fat 13.5, SaturatedFat 6.4, Cholesterol 70.4, Sodium 680.1, Carbohydrate 43.4, Fiber 5.2, Sugar 7.6, Protein 29.3

RIGATONI WITH CHICKEN RAGOUT



Rigatoni With Chicken Ragout image

From an Italian cooking magazine. You can have this dish done in just 15 minutes. Add your favorite herbs (Parsley, basil, thyme..) "Rigatoni con ragu di pollo"

Provided by MsPia

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

320 g rigatoni pasta
200 g chicken breasts, cut into cubes
70 g mixed herbs
220 g heavy cream
1/2 onion, cut into slices
2 tablespoons parmesan cheese
1/2 cup white wine
1 tablespoon butter
salt
pepper

Steps:

  • In a saucepan with the butter, fry the onion.
  • Add the chicken breasts , salt, pepper and brown.
  • Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
  • Add chopped herbs and mix.
  • Cook the rigatoroni in salted water acording to package directions.
  • When al dente drain and mix with the sauce and parmesan cheese.

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