If you’re looking for a quick, satisfying meal that will feed a crowd, try this southwestern pasta. Rigatoni pasta is combined with ground turkey that’s been seasoned with southwestern-inspired spices and simmered with tomatoes, black beans and corn. Then it’s all topped with cheese and baked until perfectly melted. Super flavorful and delicious!
If you need more family-friendly recipes that will feed a crowd, try this Turkey-roni, which is a modern take on a childhood favorite, these shredded chicken enchiladas, or this Italian sausage baked ziti. Enjoy!
Ingredients
1 tbsp. Canola Oil
1 lb. Ground Turkey (use lean ground turkey, but not turkey breast)
½ tbsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Salt, plus 1 tbsp. for the pasta water
1 tsp. Cumin
¼ tsp. Black Pepper
¼ tsp. Crushed Red Pepper Flakes, or to taste, optional
28 oz. can Whole Tomatoes, chopped
1½ cup Chicken Broth
1 15 oz. can Black Beans, drained and rinsed
1 15 oz. can Corn, drained and rinsed
16 oz. Rigatoni Pasta
1½ cups Monterey Jack Cheese, shredded
Hot Sauce, for serving – optional
You will also need
Large casserole dish (10×13)
Instructions
In a small bowl combine the chili powder, garlic powder, 1 tsp. salt, cumin, black pepper and crushed red pepper, if using. Stir well to combine, set aside.
Heat the canola oil in a large, deep skillet over medium-high heat; add the ground turkey, and the prepared spices. Stir the turkey and spices well to combine. Cook the turkey until browned, approximately 5 minutes. Stir with a wooden spoon or spatula and break up the ground turkey as you go.
Add the chopped tomatoes, chicken broth, black beans and corn to the skillet. Stir to combine all the ingredients well. When the sauce comes to a full boil, lower the heat to medium-low, cover and simmer for at about 20-25 minutes, stirring occasionally. If the liquid is boiling vigorously, lower the heat just a little; keep the sauce at a simmer.
While the sauce cooks, start the pasta and preheat the oven to 350°F.
Bring a large pot of water to a boil. Cook the rigatoni pasta according to package directions for al dente. Remember to salt the pasta water. Drain the pasta well and set aside.
When both the pasta and southwestern sauce are done, add the pasta back to the large pot, add the southwestern sauce and stir well to combine. Add half of the pasta to the casserole dish, sprinkle with half the cheese. Add the remaining pasta and top with the remaining cheese.
Bake the southwestern pasta for 10 minutes or so, until the cheese is melted.
Cook’s Notes:
Place the casserole dish on a large baking sheet just in case it bubbles over, it will also be easier to remove from the oven.
Serve the southwestern pasta with hot sauce, if desired.
Serves 8
Southwestern Pasta
Ingredients
- 1 tbsp. Canola Oil
- 1 lb. Ground Turkey use lean ground turkey, but not turkey breast
- ½ tbsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Salt plus 1 tbsp. for the pasta water
- 1 tsp. Cumin
- ¼ tsp. Black Pepper
- ¼ tsp. Crushed Red Pepper Flakes or to taste, optional
- 28 oz. can Whole Tomatoes chopped
- 1½ cup Chicken Broth
- 1 15 oz. can Black Beans drained and rinsed
- 1 15 oz. can Corn drained and rinsed
- 16 oz. Rigatoni Pasta
- 1½ cups Monterey Jack Cheese shredded
- Hot Sauce for serving - optional
Instructions
- In a small bowl combine the chili powder, garlic powder, 1 tsp. salt, cumin, black pepper and crushed red pepper, if using. Stir well to combine.
- Heat the canola oil in a large, deep skillet over medium-high heat; add the ground turkey, and the prepared spices. Stir the turkey and spices well to combine.
- Cook the turkey 5 minutes until browned. Stir with a wooden spoon or spatula and break up the ground turkey as you go.
- Add the chopped tomatoes, chicken broth, black beans and corn to the skillet. Stir to combine. Bring the sauce to a full boil, lower the heat to medium-low, cover and simmer for at about 20-25 minutes, stirring occasionally.
- While the sauce cooks, start the pasta and preheat the oven to 350°F.
- Bring a large pot of water to a boil. Cook the rigatoni pasta according to package directions for al dente and drain.
- When both the pasta and southwestern sauce are done, add the pasta back to the large pot, add the southwestern sauce and stir well to combine. Add half of the pasta to a large casserole dish, sprinkle with half the cheese. Add the remaining pasta and top with the remaining cheese.
- Bake the southwestern pasta for 10 minutes or so, until the cheese is melted.
Hello, I wanted to know if either the can of whole tomatoes could be pureed, if that would ruin anything in the recipe, or if it can be substituted for anything? My household doesn’t like tomato chunks so that wouldn’t fly haha but everything else sounds so good!! Thanks 🙂
Hi! I think pureeing the tomatoes will work. They make up part of the sauce so getting rid of the chunks should be OK. I hesitate to recommend a substitution since I don’t know how a prepared sauce would combine with the spices in the recipe. Good luck and let me know if you give a try!