Turkey rigatoni with eggplant and feta

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
This hearty pasta dish is packed with flavor and texture from seasoned ground turkey, an easy homemade tomato sauce, broiled eggplant, creamy feta, and fresh parsley. If you don't want to broil the eggplant, you can roast or sauté it instead. You can also toss in a mix of vegetables like thinly sliced red onion and whole grape tomatoes. Make sure to reserve some of the pasta water before you drain the rigatoni. The starchy, salty water makes a great thickener for the sauce.


Uncooked rigatoni

3 cup(s)

Cooking spray

4 spray(s)

Uncooked eggplant(s)

1 pound(s), cut into 1/2-inch cubes

Table salt

¾ tsp

Black pepper


Olive oil

1 Tbsp, divided

Uncooked 99% fat-free ground turkey breast

8 oz

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 medium clove(s), finely minced or crushed through a press

Canned diced tomatoes

14½ oz


3 Tbsp

Canned tomato paste

2 tsp

Crushed red pepper flakes

¼ tsp

Crumbled feta cheese


Fresh parsley

2 Tbsp, flat-leaf, chopped


  1. Cook rigatoni according to package directions. Drain, reserving 1⁄4 cup cooking liquid, and keep warm.
  2. Meanwhile, preheat broiler. Line a large baking sheet with foil; spray foil with cooking spray.
  3. Place eggplant on a baking sheet; spray lightly with cooking spray. Sprinkle with 1⁄4 teaspoon salt and pepper and toss to coat. Spread to form an even layer. Broil 5 inches from heat until tender and well-browned, stirring once, about 10 minutes.
  4. Meanwhile, heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and 1⁄4 teaspoon salt and cook, stirring often, until no longer pink, about 3 minutes. Add remaining 1 teaspoon oil and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  5. Add tomatoes, water, tomato paste, remaining 1⁄4 teaspoon salt, and pepper flakes and bring to boil. Reduce heat and simmer, 2 minutes. Stir in eggplant, pasta, and cooking liquid, and cook just until heated through, about 2 minutes.
  6. Divide evenly among 4 bowls and sprinkle evenly with feta and parsley.
  7. Serving size: about 1 3⁄4 cups