Turkey Spinach Ricotta Pasta
Tender macaroni, ground turkey and spinach come together in a creamy tomato-ricotta sauce, all cooked in one pan.
2 min
Prep
22 min
Cook
4
Serves
600
Calories
Macros · per serving
42g protein
67g carbs
17g fat
Ingredients
For 4 servings
- 450 g ground turkey
- 300 g elbow macaroni
- 400 g canned crushed tomato
- 200 g part-skim ricotta
- 150 g baby spinach
- 10 ml olive oil
- 450 ml water
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.75 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Use dry elbow macaroni with a 7-minute package cooking time. Measure the ingredients, open the tomatoes and have the washed spinach ready.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the turkey and cook uncovered for about 5 minutes, breaking it into small crumbles. Check that the turkey reaches 165°F/74°C with a food thermometer.
- 3
Stir in the crushed tomatoes, 450 ml water, dry macaroni, garlic powder, oregano, salt and pepper. Cover, increase to high heat and bring to a brisk simmer, about 3 minutes, stirring once to prevent sticking.
- 4
Reduce to medium heat and leave the lid slightly ajar. Maintain a steady simmer for the package's 7-minute cooking time, stirring every 2 minutes and pressing the pasta into the sauce. The macaroni should be tender and most of the liquid absorbed.
- 5
Reduce to medium-low heat. Stir in the spinach and ricotta and cook uncovered for 2 minutes, stirring gently, until the spinach wilts and the ricotta is hot throughout. The finished sauce should coat the pasta without a pool of liquid. Divide into four servings.
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