Turkey Rigatoni With Olives and Tomato Sauce

• 12 lb rigatoni pasta
• 4 teaspoons olive oil
• 12 cup onion, diced
• 1 12 garlic cloves, crushed
• 23 lb lean ground turkey
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste
• 2 cups tomato sauce
• 23 cup black olives, halved and pitted
• 13 cup fresh basil, chopped
• 23 cup fat free mozzarella cheese, grated
• 13 cup parmesan cheese, freshly grated

1. Preheat the oven to 350F
2. Bring 1/2 gallon of salted water to boil.
3. Add the rigatoni and cook until al dente, about 8 to 10 minutes.
4. Drain and rinse with cold water.
5. Meanwhile, heat the olive oil in a large skillet over medium heat.
6. Add the onion and cook until soft and translucent, about 4 to 5 minutes.
7. Add the garlic and cook 30 seconds more.
8. Add the ground turkey, season with salt and pepper, and brown.
9. Drain off the excess fat.
10. Add the tomato sauce and olives, and simmer for 5 minutes.
11. Adjust the seasoning.
12. In a casserole dish, toss the rigatoni, meat sauce and basil together.
13. Sprinkle with the cheeses.
14. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.

rigatoni pasta, olive oil, onion, garlic, lean ground turkey, salt, fresh ground black pepper, tomato sauce, black olives, fresh basil, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/turkey-rigatoni-with-olives-and-tomato-sauce-331591 (may not work)