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Gluten Free Rigatoni Collage

This is a quick easy and delicious gluten free rigatoni with ground chicken, fresh spinach and crushed tomatoes. Yum.
Course Main Course
Cuisine American
Keyword meat sauce with ground chicken, rigatoni recipe ideas
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 6
Calories 485kcal
Author Barbara Bianchi

Ingredients

  • 16 ounces gluten free rigatoni
  • 2 pounds ground chicken
  • 1 onion chopped
  • 4 cloves garlic chopped and divided
  • 1 35oz. can crushed tomatoes
  • 11 ounces baby spinach
  • 1 1/4 teaspoons salt divided
  • 1/8 teaspoon red pepper flakes

Instructions

  • Cook pasta according to package directions, drain, rinse and set aside.
  • Heat 2 tablespoons of extra-virgin olive oil and 1 garlic clove in a large skillet until it's hot but not smoking. Cook spinach tossing constantly for 2 minutes. Season with 1/4 teaspoon of salt. Stir and set aside.
  • Now cook ground chicken in the same skillet over medium heat, breaking up with a spatula, about 3 minutes. Add onion and the remaining 3 cloves of garlic. Cook for 8 minutes. Add tomatoes, spinach, the remaining teaspoon of salt and the pepper flakes. Cover and simmer for 15 minutes until heated through. Serve over gluten free rigatoni.

Notes

  • To keep your pasta from sticking, stir it until it no longer settles on the bottom of the pot and when it's ready, drain it and rinse it with water.

  • I used Italian inspired Tuttorosso tomatoes in this recipe. Feel free to go with your favorite brand of crushed tomatoes.
  • This recipe will also work with any ground meat like turkey or beef.
  • Serve with a side salad like this marinated zucchini salad.

Nutrition

Calories: 485kcal