Baked Turkey Rigatoni with Fresh Basil & Herbed Ricotta

Prep Time | 45 minutes

Cook Time | 1 hour & 15 minutes

Serves | 4

19-ounce package Maninis Gluten Free Fresh Rigatoni

2 tablespoons olive oil

1 pound ground turkey

1 teaspoon kosher salt
1/2 teaspoon ground black pepper

1 small shallot, finely minced

1 medium clove garlic, minced

1/2 teaspoon crushed red pepper flakes

3/4 cup ricotta cheese

3 tablespoons grated Parmesan cheese, divided

1 tablespoon chopped fresh basil(plus several whole basil leaves for garnish)

1/2 tablespoon chopped fresh oregano (or substitute 1/4 teaspoon dried oregano)

1 tablespoon chopped fresh parsley

1 teaspoon grated lemon zest

1 1/2 cups good quality store-bought marinara

Preheat the oven to 400°F. Spray a 2 quart baking dish with non-stick cooking spray.
In large skillet, heat the olive oil over medium high heat. Add the ground turkey and season with the salt and pepper. Cook until the turkey is browned, and then add the shallot, garlic, and red pepper flakes and sauté until the shallot is translucent, about 1 minute.
In a bowl, mix together the ricotta, 2 tablespoons of the Parmesan, basil, oregano, parsley, and lemon zest. Season to taste with salt and pepper.
Bring a large pot of generously salted water to a boil. Cook the pasta for exactly 45 seconds. Strain the pasta and immediately toss it with the ground turkey mixture, the marinara, and half of the ricotta mixture.
Spread the pasta and meat mixture into the baking dish, dollop with the remaining ricotta, and sprinkled with the remaining 1 tablespoon of Parmesan.
Bake for 10 minutes and then broil until the top is lightly golden brown, about 1 to 2 additional minutes. Divide among plates and garnish with the whole basil leaves.