Turkey Ragu with Fontina and Parmesan

Turkey Ragu with Fontina and Parmesan

Jessica 3

"I love hearty, cheesy pasta dishes like meat sauce and lasagna, but it's impossible to keep to a diet when eating such meals! I put this together one night to attempt a healthy version of a traditional ragu. It is surprisingly tasty and lends itself to modifications for personalization of taste."

Ingredients 1 h {{adjustedServings}} servings 421 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
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Reviews 45

  1. 70 Ratings


A great way to use ground turkey! I made just a few modifications: I swapped rigatoni for the elbow mac because that's what I had in the cupboard. I added about half a tablespoon of red pepper flakes to help kick up the flavor a bit and I used a tablespoon of Italian Seasoning instead of the dried parsley, oregano, and basil because I didn't have those ingredients. I used a 28oz can of crushed tomatoes along with a 14.5oz can of the diced tomatoes and was really glad I did, I think the pasta might have been too dry otherwise. After mixing the sauce, pasta, and cheese pour the whole thing into a large baking dish, cover with foil, and bake in the oven at 350 for 20 minutes or until the sauce is bubbling around the edges. Uncover and top with parmesan and bake for another 5 minutes until the cheese bubbles and browns. SO TASTY! My husband (who is usually not a fan of ground turkey) said he didn't even know it was turkey until he was about halfway through his meal and I told him!

Sarah Jo

I made only one adjustment in this sauce--instead of using three cloves plain garlic, I used a whole bulb roasted garlic. I did go easy on the salt but that's really up to taste, not a recipe issue. The kids know this as "goulash" as I make a version of it once a month. This recipe was quite good, the fontina was a nice touch. Honestly there were no leftovers, the boys ate every bite.

Chris From Kent, WA

GREAT-This is a wonderful cheesey casserole. I cut it in half and put it in an 8X8 baking dish and baked it a few minutes.I did add some add some red pepper flakes to give it a little bit of kick - it would be fairly bland otherwise. P.S. I used the full cup of Fontina for my half recipe. Soooooo good and cheesey.