RECIPES

Creamy Fontina-Turkey Pasta Bake

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Active Time

25 Minutes

Servings

6-8

Ingredients

1 package (16 ounces) uncooked rigatoni pasta
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 1/2 cups BelGioioso Ricotta con Latte® cheese (12 ounces)
3 cups shredded cooked turkey
12 ounces BelGioioso Fontina cheese, shredded and divided (3 cups)
3 to 4 tablespoons minced fresh sage
Salt and pepper to taste

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Ricotta can be used in this recipe.

Instructions

Heat oven to 375°F.
Cook pasta according to package directions; drain.
Sauté onion in olive oil in a 6-quart ovenproof or cast-iron Dutch oven over medium-high heat for 5-7 minutes until tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute.
Stir in tomatoes. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in ricotta.
Remove from the heat. Stir in the turkey, 2 1/2 cups fontina, sage and pasta. Season with salt and pepper to taste. Sprinkle with remaining fontina. Bake, covered, for 20-25 minutes or until heated through.

Recipe Tip

Don't have a 6-quart ovenproof Dutch oven? No problem. Make the recipe in your Dutch oven, and transfer the pasta-turkey mixture to a greased 13 x 9-inch baking dish. Bake as directed.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Fontina is a mild cheese with slightly tart and nutty flavors. It's melts great when warmed and is also a delicious choice for snacking.

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