Turkey Bolognese

Turkey Bolognese Recipe
Karry Hosford
Transform pasta night from ordinary to extraordinary by introducing a new noodle topper: Turkey Bolognese. Inspired by the flavors of Italy, this sauce is loaded with fresh herbs, ground turkey, and grated Asiago cheese.


4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Recipe from

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Nutritional Information

Calories 447
Caloriesfromfat 25 %
Fat 12.5 g
Satfat 3.5 g
Monofat 5.4 g
Polyfat 2.3 g
Protein 29.7 g
Carbohydrate 53.9 g
Fiber 4.6 g
Cholesterol 61 mg
Iron 4.3 mg
Sodium 816 mg
Calcium 147 mg


1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
12 ounces ground turkey breast
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 (14.5-ounce) can petite diced tomatoes, undrained
1 (8-ounce) can no salt-added tomato sauce
4 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
1/4 cup (1 ounce) grated fresh Asiago cheese


Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high. Add turkey, and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pasta; cook 2 minutes or until thoroughly heated. Sprinkle with cheese.