Baked Rigatoni with Spinach, Provolone, and Turkey

Ingredients

• yellow onions
• clove sgarlic
• medium kabocha or butternut squash, peeled and cubed, about4-5 cup s
• cup svegetable broth
• salt + pepper + dried oregano
• 1/2 cup cream orhalf and half
• lb. ground turkey
• cup spacked fresh spinach
• cup grated Provolone cheese
• lb. whole wheat rigatoni

Instructions

1. Mince the onions and garlic. Combine in a small bowl and set aside.
2. Bring the vegetable broth to a boil; add half of the onion/garlic mixture and the prepared squash. Cook for 10 minutes or until squash/onion/garlic are fork tender. Transfer the cooked squash combo with 1/2 cup of the vegetable broth from the pot to a blender and puree until smooth, adding salt, pepper, and dried oregano to taste. Stir in cream and set aside.
3. Brown the turkey over medium high heat with the remaining onion/garlic mixture. Season generously with salt, pepper, and oregano. Drain out any excess liquid so that the meat will get a browned, almost crispy look.
4. Cook the rigatoni in a large pot.
5. Undercook the pasta slightly to avoid mushy noodles I boiled mine for about 6 minutes.
6. Drain the water; add the sauce, sausage, and spinach to the pot with the noodles.
7. Stir until combined.
8. Transfer to a large baking dish (any shape), stopping half way to add a layer of cheese (about 1/2 cup of cheese).
9. Pour remaining pasta mixture in and sprinkle the remaining 1/2 cup of cheese on top.
10. Bake at 375 degrees for 20 minutes or until the top is beginning to brown and everything is heated through.