Rigatoni with turkey bolognese

Total Time
1 hr 15 min
15 min
1 hr
Classic Bolognese sauce made with turkey breast instead of beef makes this family favorite SmartPoints-friendlier. Don’t mention that it’s made with turkey— they probably won’t even notice!


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

uncooked celery

1 rib(s), medium, chopped

uncooked carrot(s)

1 medium, chopped

garlic clove(s)

1 large clove(s), minced

uncooked 99% fat-free ground turkey breast

½ pound(s)

table salt

½ tsp

black pepper

¼ tsp

Cento Tomatoes, Whole, Peeled, Italian Style, With Basil Leaf

28 oz

fresh parsley

¼ cup(s), chopped

red wine

2 fl oz, or beef broth

rosemary sprig

1 item(s)

bay leaf

1 leaf/leaves

uncooked rigatoni

2 cup(s)

grated Parmesan cheese

¼ cup(s)


  1. 1 Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until onion is softened, about 5 minutes. Add celery, carrot, and garlic; cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. 2 Add turkey, salt, and pepper and cook, breaking it apart with wooden spoon, until turkey is browned, about 5 minutes. Stir in tomatoes, parsley, wine, rosemary, and bay leaf. Cook, stirring with wooden spoon to break apart tomatoes, until mixture comes to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard rosemary and bay leaf.
  3. 3 Meanwhile, cook rigatoni according to package directions. Transfer to serving bowl. Add sauce and toss. Sprinkle with Parmesan.
  4. Serving size: 1 1/2 cups

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