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Turkey Ragu with Fontina and Parmesan

Turkey Ragu with Fontina and Parmesan


"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."
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1 h servings 421 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 47
  1. 74 Ratings

Most helpful positive review

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 f...

Most helpful critical review

I did not care for this.

Most helpful
Most positive
Least positive

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 f...

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 is...

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 ki...

DELICIOUS! I couldn't find fontina so I used guyere and added some sliced portobello mushrooms. This is a new favorite in my house, have already made three times!

Ground turkey was buy 1 get 1 free this week and so I needed to find a recipe that I could use it. I made this and was really glad. I used parmigano instead as that was all I had and it worked f...

Wonderful...I used whole wheat penne pasta...(2) cups of the Fontina Cheese (love the flavor). Easily doubled for hearty eaters...

This actually turned out really good!!! I was pleasantly surprised. I added crushed red peppers to give it more spice for my husband and I but served it without them for the kiddos! Everyone ...

Yummy. I used two cans of stewed tomatoes because that is what I had on hand. My two year old and husband loved it too.

I sort of found this recipe to lack flavor. I ended up adding a little extra salt & pepper. Maybe fresh basil would be better than dried? This is also the first time I used ground turkey, so ...

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