Baked Rigatoni With Ground Turkey, Radicchio And Parmesan
serves 2-4
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1 teaspoon unsalted butter
1 pound rigatoni
2 teaspoons olive oil
1 medium red onion, diced
1 pound ground turkey
salt and pepper
1 head radicchio, thinly sliced
1 1/2 cups heavy cream
1/2 cup freshly grated parmesan
1/4 cup chopped fresh parsley
prep: 30 minutes
total: 1 hour
pot
gratin dish (or casserole or baking dish)
large sauté pan
grater
1. Fill a large pot with water and 2 teaspoons salt and bring it to a boil. Add the rigatoni and simmer until it's about halfway done, about 4-6 minutes.
2. Preheat the oven to 425F and place the rack in the middle position. Butter the gratin dish. Prep everything except the parsley.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the onions and cook until soft, 3-5 minutes. Add the turkey and season with salt and pepper. Cook, stirring occasionally, until the turkey is browned, 6-8 minutes.
4. Pour the turkey-onion mixture into a gratin dish, then stir in the sliced radicchio, heavy cream and half the parmesan. Top the mixture with the remaining parmesan.
5. Bake it, uncovered, until it's bubbly and brown on top, 20-30 minutes. Chop the parsley and sprinkle it over the finished casserole.
2. Preheat the oven to 425F and place the rack in the middle position. Butter the gratin dish. Prep everything except the parsley.
3. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the onions and cook until soft, 3-5 minutes. Add the turkey and season with salt and pepper. Cook, stirring occasionally, until the turkey is browned, 6-8 minutes.
4. Pour the turkey-onion mixture into a gratin dish, then stir in the sliced radicchio, heavy cream and half the parmesan. Top the mixture with the remaining parmesan.
5. Bake it, uncovered, until it's bubbly and brown on top, 20-30 minutes. Chop the parsley and sprinkle it over the finished casserole.
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