| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces cavatappi or other corkscrew pasta
- 12 ounces loose lean turkey sausage
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely diced
- 1 large clove garlic, grated
- 2 teaspoons herbes de Provence
- 1 28-ounce can crushed tomatoes
- Freshly ground pepper
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Italian cheese blend
- 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
- 1 romaine lettuce heart, chopped
Instructions
- Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
- Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
- Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
- Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.
Nutrition Facts
| Calories | 670 |
| Total Fat | 31 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 74 milligrams |
| Sodium | 1529 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 35 grams |
| Sugar | 12 grams |
| Calories | 670 |
| Total Fat | 31 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 74 milligrams |
| Sodium | 1529 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 35 grams |
| Sugar | 12 grams |
Reviews
Solid recipe! I used ground Turkey as that’s what was available. I think it would be even better with Italian ground sausage. The lemon zest was a nice touch. Picky Husband said he’d definitely eat it again!
This dish was delicious. I used Italian herbs instead of herbs de Provence. And I made the entire box of cavatappi since this recipe made a lot of sauce and I cooked it in a 13×9” dish. It was perfect for my large family. Much easier to make than lasagna. Everyone liked it and I will definitely make this again.
It’s a twist on lasagna. I used spicy Italian sausage and Italian seasoning instead of herbs de Provence.turned out pretty good!