- 8 oz dry pasta any type works; rigatoni is a great choice
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- 1 lb ground turkey
- 1 jar 24 oz marinara sauce
- ½ cup whole milk cottage cheese
- Salt and black pepper to taste
- Fresh basil for garnish
- Fresh parmesan for garnish
Cook the pasta according to the package instructions. Drain and set aside.
Prepare the turkey mixture: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and slightly translucent. Season with salt and pepper. Add minced garlic and cook 1–2 more minutes.
Cook the turkey: Add ground turkey to the skillet and break it apart with a spatula or wooden spoon. Cook until browned and fully cooked, about 6–8 minutes.
Make the creamy sauce: While the turkey cooks, combine marinara sauce and cottage cheese in a blender. Blend until smooth and creamy.
Combine everything: Pour the sauce over the cooked turkey in the skillet. Add the drained pasta and stir until well coated.
Serve: Plate the pasta and top with fresh parmesan and basil before serving.
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Pasta choice: Any pasta works here. Rigatoni is great for holding the sauce, but high-protein options like chickpea or lentil pasta are excellent too.
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Cottage cheese alternative: Ricotta can be used instead, giving the same creamy texture. Cottage cheese adds extra protein and blends smoothly with the marinara.
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Add vegetables: You can mix in sautéed spinach, bell peppers, or mushrooms with the onion and garlic for more nutrients.
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Herbs: Fresh basil is ideal, but parsley, oregano, or thyme also work well. Try your favorite herbs to adjust the flavor.
Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Calories: 603kcal | Carbohydrates: 54g | Protein: 38g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 89mg | Sodium: 889mg | Potassium: 973mg | Fiber: 6g | Sugar: 11g