Experience a creamy, comforting baked dish with tender turkey and vibrant spinach, smothered in a delightful Alfredo sauce. This easy-to-make casserole is perfect for family dinner nights or cozy gatherings.
Ingredients
1 pound rigatoni pasta
2 cups cooked turkey tenderloin, shredded
2 cups creamy Alfredo sauce
2 cups fresh spinach leaves
1 cup mozzarella cheese, freshly shredded
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
3. Add the fresh spinach leaves to the pasta during the last 3 minutes of cooking to wilt them slightly.
4. Drain the pasta and spinach well and transfer them to a 9×13-inch baking dish.
5. Add the shredded turkey, Alfredo sauce, garlic powder, salt, and pepper to the baking dish. Stir everything together to distribute the ingredients evenly.
6. Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
7. Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and bubbly.
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Calories per Serving: Approximately 480 calories
Turkey and Spinach Baked Alfredo
- Total Time: 40 minutes
- Yield: 6 1x
Description
Savor a creamy and comforting baked casserole featuring tender turkey and fresh spinach, all wrapped in a rich Alfredo sauce. This simple yet flavorful dish is perfect for family dinners or cozy get-togethers.
Ingredients
Ingredients
1 pound rigatoni pasta
2 cups cooked turkey tenderloin, shredded
2 cups creamy Alfredo sauce
2 cups fresh spinach leaves
1 cup mozzarella cheese, freshly shredded
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
3. Add the fresh spinach leaves to the pasta during the last 3 minutes of cooking to wilt them slightly.
4. Drain the pasta and spinach well and transfer them to a 9×13-inch baking dish.
5. Add the shredded turkey, Alfredo sauce, garlic powder, salt, and pepper to the baking dish. Stir everything together to distribute the ingredients evenly.
6. Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
7. Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480