Cheesy Baked Rigatoni
Caesar Salad with Crisp Breadcrumbs
Ingredients
- 1 (20-oz) pkg ground turkey
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 (24-oz) cans pasta sauce
- ⅓ cup chopped fresh parsley
- 1 (16-oz) pkg rigatoni
- 1 (8-oz) pkg cream cheese, softened
- 1 (8-oz) carton sour cream
- 1 cup shredded colby-Jack cheese
Instructions
- Preheat oven to 350°F. Cook turkey, onion, and garlic in a large Dutch oven over medium heat until turkey is browned and crumbly. Drain and return mixture to pot. Stir in pasta sauce and parsley.
- Meanwhile, cook pasta according to package directions. Stir together cream cheese and sour cream in a large bowl; add hot pasta, and toss.
- Spoon about 1 cup meat mixture into a greased 3½-quart baking dish. Spread half of pasta over meat mixture; top with half of remaining meat mixture and ½ cup cheese. Top with remaining pasta, meat mixture, and ½ cup cheese. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head romaine lettuce, chopped
- 2 Roma tomatoes, chopped
- ½ cup Caesar dressing
- ¾ cup panko breadcrumbs
- 1 tsp garlic salt
- 2 Tbsp olive oil
Side Dish Instructions
- Toss together lettuce, tomatoes, and dressing in a large bowl.
- Cook panko and garlic salt in hot oil in a small skillet over medium heat, stirring, until panko is browned. Sprinkle breadcrumbs over salad.
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