Rigatoni with Turkey and Zucchini Ragù in Creamy Tomato Sauce

Looking for a way to sneak more vegetables into your dinner? This rigatoni with turkey and zucchini ragù is the answer. Grated zucchini melts into a savory, Italian-seasoned tomato sauce, adding moisture and nutrients without altering the taste. The creamy ragù coats every piece of pasta and a sprinkle of Parmesan cheese finishes the dish.

This recipe comes together in just 25 minutes, making it perfect for busy weeknights. Ground turkey keeps it lean, while cream cheese and butter create a luscious, velvety sauce. Serve it up for a satisfying meal that even picky eaters will enjoy.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry the produce. Halve, peel and finely dice the shallot. Peel and mince or grate the garlic. Trim and grate the zucchini on the largest holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather into a bundle and squeeze over the sink to remove as much liquid as possible. Alternatively, press in a fine-mesh strainer with a spatula.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground turkey, shallot, Italian seasoning, a big pinch of salt and pepper. Cook, breaking up the meat, until browned and mostly cooked through, 3-5 minutes.
4. Add the tomato paste to the pan and cook, stirring, until well combined and the turkey is cooked through, 1-2 minutes. Stir in the garlic, zucchini and a big pinch of salt. Cook until the zucchini is tender, 2-3 minutes.
5. Stir in the cream cheese, beef stock concentrate, ½ cup reserved pasta cooking water and ½ teaspoon sugar. Simmer until the sauce thickens slightly, 1-2 minutes. Season with salt and pepper.
6. Reduce heat to medium-low. Add the drained rigatoni, half the Parmesan and 1 tablespoon butter to the pan. Stir until combined and the pasta is coated in a creamy sauce. If needed, add more reserved cooking water a splash at a time.
7. Divide the pasta between plates or bowls. Top with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.

Can I make this recipe vegetarian?

Absolutely! Omit the turkey and use a plant-based ground meat substitute. You may need to adjust cooking time.