Pasta with Sausage and Ricotta
- Total Time
This dish uses the elements of lasagna but puts them together in a super-quick, playful preparation.
uncooked pasta16 oz, cavatelli, radiatore, farfalle, or other chunky pasta (about 2 cups)
uncooked turkey sausage(s)2 ½ oz, sweet Italian variety, casing removed
home made marinara sauce1 cup(s), reduced sodium variety
part-skim ricotta cheese½ cup(s)
fresh parsley¼ cup(s), flat-leaf variety, chopped
grated Parmesan cheese3 Tbsp, fresh
black pepper¼ tsp, freshly ground
- Cook the pasta according to the package directions; drain and place in a bowl. Keep warm.
- 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.
- Combine the ricotta, parsley, Parmesan, and pepper in a small bowl.
- 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.