1. Preheat oven to 375°. Heat large covered sauce-pot of water to a boil over high heat. Add pasta and cook 3 minutes less than label directs; drain. Cool pasta and transfer to large bowl; toss with oil.
2. In large skillet, cook turkey over medium-high heat 8 minutes or until browned, breaking up with side of spoon. Add garlic; cook and stir 1 minute. Add marinara, oregano, and ¼ teaspoon each salt and pepper; cook and stir 2 minutes or until heated through.
3. Spray 9-inch springform pan with cooking spray. Stand rigatoni on their ends in prepared pan; transfer pan to rimmed baking pan. Spread turkey mixture over rigatoni; sprinkle with cheese. Cover with foil; bake 30 minutes.
4. Remove foil; bake 15 minutes or until top is golden brown. Let pie stand 5 minutes; cut into 8 wedges.
- Approximate nutritional values per serving (1 piece):
- 13 g (2g Saturated) Fat
- 29 mg Cholesterol
- 312 mg Sodium
- 37 g Carbohydrates
- 9 g Fiber
- 8 g Sugars
- 0 g Added Sugars
- 28 g Protein
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Nutritional Information
- Approximate nutritional values per serving (1 piece):
- 13 g (2g Saturated) Fat
- 29 mg Cholesterol
- 312 mg Sodium
- 37 g Carbohydrates
- 9 g Fiber
- 8 g Sugars
- 0 g Added Sugars
- 28 g Protein
Directions
1. Preheat oven to 375°. Heat large covered sauce-pot of water to a boil over high heat. Add pasta and cook 3 minutes less than label directs; drain. Cool pasta and transfer to large bowl; toss with oil.
2. In large skillet, cook turkey over medium-high heat 8 minutes or until browned, breaking up with side of spoon. Add garlic; cook and stir 1 minute. Add marinara, oregano, and ¼ teaspoon each salt and pepper; cook and stir 2 minutes or until heated through.
3. Spray 9-inch springform pan with cooking spray. Stand rigatoni on their ends in prepared pan; transfer pan to rimmed baking pan. Spread turkey mixture over rigatoni; sprinkle with cheese. Cover with foil; bake 30 minutes.
4. Remove foil; bake 15 minutes or until top is golden brown. Let pie stand 5 minutes; cut into 8 wedges.