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Turkey Ragu with Fontina and Parmesan
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Cheesy pasta with savory ground turkey in tangy tomato sauce.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 1 tablespoon olive oil
  • 1 sweet onion (such as Vidalia®), diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 (14.5 ounce) can canned diced tomatoes with their juice
  • 1 (14.5 ounce) can canned crushed tomatoes
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 cup grated fontina cheese
  • 0.5 cup grated Parmesan cheese
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • 1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook for about 8 minutes until al dente. Drain the pasta in a colander in the sink.
  • 1. Heat olive oil in a large skillet over medium-high heat. Saute onions until golden and tender, around 10 minutes. 2. Lower the heat and add garlic, cooking for 1 minute. Stir in ground turkey until no longer pink. 3. Stir in diced and crushed tomatoes, along with parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. 4. Add cooked pasta to the skillet with the tomato sauce. Mix in fontina cheese and 1/2 cup of Parmesan cheese until melted. 5. Serve the pasta in a large bowl, topped with 3 tablespoons of Parmesan cheese.

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