"Italian flag pasta served with an arugula salad with lemon, pine nuts and shaved pecorino. Some days you just crave comfort food, and for me, nothing is more comforting than a good baked pasta hot from the oven and loaded with melty cheese. Here rigatoni is mixed with a tomato, garlic, and ground turkey sauce, and then dollops of sour cream mixed with basil, spinach, fresh mozzarella, Parmigiano-Reggiano, and a touch of nutmeg are nestled on top and the whole thing gets layered again and topped with more mozzarella. So simple, easy, and a great meal for a chilly fall night. This is served with a peppery arugula salad, that is topped with toasted pine nuts, shaved pecorino cheese and a simple lemon vinaigrette. The clean simple flavors of the salad balance beautifully with the hearty pasta. Both the pasta and salad recipe are from Now & Again by @turshen. This is for my #rainydaybitescookbookclub . . . . #nowandagaincookbook #cookbook #cookbookclub #eater #huffposttaste #food52 #f52grams #feedfeed @thefeedfeed #onmytable #foodstyling #foodphotography #foodwinewomen #buzzfeedfood #myopenkitchen #cookit #realsimple #forkyeah #mywilliamssonoma #myamazonkitchen #entertaining #leftovers #shareyourtable #pasta #italianfood #arugula #arugulasalad #rigatoni"