You know there will be leftovers after the Thanksgiving meal.
So, we invited Ruthie Knudsen from Cooking with Ruthie on the show to share one of her favorite recipes: Leftover Turkey & Rigatoni with Creamy Tomato Sauce.
Ingredients
- 1 (24 ounce) jar Barilla Marinara Sauce
- 1 (16 ounce) package Rigatoni Pasta
- 1 cup Ricotta Cheese
- 1 cup yellow onion, medium diced
- 1 tablespoon olive oil
- 2 cups leftover turkey, light or dark meat, large diced
- 1/4 cup water
- 3 tablespoon fresh basil, thinly sliced
- additional Ricotta Cheese and fresh basil to garnish
Instructions
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat a large skillet over medium high heat, add oil and heat to almost the smoke point.
Add onions and saute for 2-3 minutes; stirring.
Add turkey and cook 2-3 minutes; warming and lightly browned.
Add water, stirring and scraping up bits of flavor from off the bottom of the pan.
Add Barilla Marinara Sauce; stir reduce heat to medium low.
Once sauce is warmed through (approx 3 minutes) add ricotta cheese, turn off heat, and gently stir.
Allow ricotta to gently melt into sauce, add sliced basil; stirring once more to incorporate.
Serve over prepared pasta.
Garnish with dollop of Ricotta Cheese and fresh basil leaves, if desired.
Enjoy your Leftover Turkey & Rigatoni with Creamy Tomato Sauce Recipe!
You can find more recipes at cookingwithruthie.com.
