Pasta with Sausage and Ricotta

Total Time
35 min
15 min
20 min
This dish uses the elements of lasagna but puts them together in a super-quick, playful preparation.


uncooked pasta

16 oz, cavatelli, radiatore, farfalle, or other chunky pasta (about 2 cups)

uncooked turkey sausage(s)

2½ oz, sweet Italian variety, casing removed

home made marinara sauce

1 cup(s), reduced sodium variety

part-skim ricotta cheese

½ cup(s)

fresh parsley

¼ cup(s), flat-leaf variety, chopped

grated Parmesan cheese

3 Tbsp, fresh

black pepper

¼ tsp, freshly ground


  1. Cook the pasta according to the package directions; drain and place in a bowl. Keep warm.
  2. Meanwhile, heat a medium nonstick skillet over medium-high heat. Crumble in the sausage and cook, stirring occasionally, until browned, about 3 minutes. Stir in the sauce; bring to a boil. Reduce the heat to low and simmer 5 minutes; set aside.
  3. Combine the ricotta, parsley, Parmesan, and pepper in a small bowl.
  4. Add the sauce to the pasta; toss to coat. Divide between 4 bowls or plates; top each serving with a dollop of the ricotta mixture. Yields 1 cup pasta and 2 1⁄2 tablespoons ricotta mixture per serving.


Feel free to substitute chicken sausage for the turkey sausage; pork sausage will increase your per-serving SmartPoints value.

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