Ingredients
Scale
- 1 lb ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup ditalini pasta (or elbow macaroni)
- 2 tsp Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent. Add minced garlic and cook until fragrant (about 1 minute).
- Push the aromatics aside and add ground turkey. Cook until browned, breaking it into small pieces (approximately 5 minutes).
- Stir in crushed tomatoes and vegetable broth, mixing well to create a rich base.
- Add Italian seasoning, salt, and pepper; bring to a gentle boil for about 10 minutes.
- Stir in the ditalini pasta and cook according to package instructions until al dente (8–10 minutes).
- Before serving, swirl in ricotta cheese until slightly melted and top each bowl with shredded mozzarella.
Notes
- For added nutrition, consider including vegetables like spinach or zucchini.
- Feel free to swap cheeses based on your preference; try using cottage cheese for a lighter option.
- Store leftovers in an airtight container for up to three days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg