Baked Rigatoni with Spinach, Provolone, and Turkey

• yellow onion↗2
• garlic cloves↗6
• medium kabocha or butternut squash, peeled and cubed, about 4‑5 cups1
• vegetable broth↗4 cup
• salt + pepper + dried oregano
• half‑and‑half or cream↗0.5 cup
• ground turkey↗1
• packaged fresh spinach↗2 cup
• grated Provolone cheese1 cup
• whole grain rigatoni↗1

Step-by-step instructions

1. 1

   Finely chop the onion and garlic. Transfer to a small bowl and set aside.

2. 2

   Bring the vegetable broth to a boil; add half of the onion/garlic mixture and the prepared pumpkin. Cook for 10 minutes or until the pumpkin/onion/garlic are tender when pierced with a fork. Transfer the cooked pumpkin mixture along with 1/2 cup of the vegetable broth from the pot into a blender and puree until smooth, adding salt, pepper and dried oregano to taste. Add the cream and set aside.

3. 3

   Sauté the turkey on medium‑high heat together with the remaining onion/garlic mixture. Generously season with salt, pepper and oregano. Drain excess liquid so the meat gets a browned, almost crispy appearance.

4. 4

   Boil the rigatoni in a large pot. Slightly undercook the pasta to avoid it becoming mushy – I cooked them for about 6 minutes. Drain the water; add the sauce, turkey, and spinach to the pot with the pasta. Stir until combined. Transfer to a large baking dish (any shape), pausing halfway to add a layer of cheese (about 1/2 cup). Pour the remaining pasta mixture and sprinkle the remaining 1/2 cup of cheese on top. Bake at 375°F for 20 minutes or until the top begins to brown and everything is heated through.