My husband walked into the kitchen last Thursday and asked if I was secretly ordering takeout. Nope, just my high protein turkey pasta with ricotta that somehow tastes like restaurant-quality comfort food while packing 28 grams of protein per serving.

After my daughter declared she was “done with boring healthy food,” I knew I had to get creative. Ground turkey and ricotta seemed like an unlikely pair, but when combined with sun-dried tomatoes and fresh herbs, they create this incredible creamy sauce that fooled my entire family. The ricotta melts into pure silk while the turkey adds hearty satisfaction. This high protein turkey pasta with ricotta proves you can have your comfort food and eat it too. Trust me on this one!

Ingredients for High Protein Turkey Pasta with Ricotta

I discovered this combination by accident when I grabbed ricotta instead of cream cheese, and now it’s become my secret weapon for creamy pasta sauces. The ricotta creates this amazing velvety texture that my kids can’t get enough of.

8 oz rigatoni pasta (the ridges hold sauce perfectly)
1 lb ground turkey (93/7 lean) – I always choose this ratio for maximum protein
1 large sweet onion, finely chopped (adds natural sweetness)
3 cloves garlic, pressed – Fresh garlic makes all the difference in my kitchen
1/3 cup sun-dried tomatoes, chopped (oil-packed for richness)
1 cup chicken stock (low-sodium) – In my experience, this builds better flavor than broth
3/4 cup whole milk ricotta cheese – My go-to brand is Calabro for creaminess
1/3 cup fresh Romano cheese, grated (sharper than Parmesan)
2 tsp dried oregano blend
1/2 tsp red pepper flakes – I usually add extra for heat lovers
Salt and white pepper to taste
2 tbsp avocado oil for cooking – Pro tip: higher smoke point than olive oil
Fresh oregano and Romano for serving

Essential equipment: Large stockpot, heavy-bottomed skillet, microplane grater, fine-mesh strainer

Step-by-Step Instructions

I always prep everything first because this recipe comes together fast once you start the turkey browning process.

Step 1: Fill a large stockpot with salted water and bring to a rolling boil. Add rigatoni and cook 1 minute less than package directions for al dente texture, about 9-11 minutes. Reserve 3/4 cup pasta cooking water before draining.

Step 2: Meanwhile, heat avocado oil in a heavy-bottomed skillet over medium-high heat. Add chopped sweet onion and sauté for 4-5 minutes until golden and softened. Add pressed garlic and cook 45 seconds until aromatic.

Step 3: Increase heat to high and add ground turkey, breaking apart with a wooden spoon. Cook 7-9 minutes until turkey is golden brown and reaches 165°F internal temperature. Don’t stir too frequently to achieve good browning.

Step 4: Add chopped sun-dried tomatoes, oregano, and red pepper flakes to the turkey mixture. Pour in chicken stock and bring to a vigorous simmer. Cook 4-5 minutes until liquid reduces by half.

Step 5: Lower heat to medium-low and add ricotta cheese in small spoonfuls, whisking constantly to prevent lumps. The mixture should become creamy and smooth. Remove from heat immediately once combined.

Step 6: Add drained rigatoni to the skillet and toss vigorously to coat. Add pasta water gradually, 2-3 tablespoons at a time, until sauce coats pasta beautifully. Fold in Romano cheese and season with salt and white pepper.

What to Serve with High Protein Turkey Pasta with Ricotta

This rich and satisfying pasta pairs wonderfully with lighter sides that provide fresh contrast and additional nutrients.

Mediterranean Chickpea Chicken Salad: The bright Mediterranean flavors and extra protein from chickpeas create a perfect balance against the creamy richness of the turkey pasta.

Arugula Caesar Salad: Peppery arugula with tangy Caesar dressing cuts beautifully through the creamy ricotta sauce while adding beneficial greens and fiber to round out the meal.

High Protein Cottage Cheese Flatbread: This protein-packed bread is ideal for soaking up every drop of the creamy sauce while adding even more protein to your dinner.

Roasted Asparagus: Simply roasted with garlic and lemon, asparagus provides a crisp, bright counterpoint to the hearty pasta while contributing vitamins and minerals.

Italian Antipasto Platter: Olives, fresh mozzarella, and cherry tomatoes echo the Italian flavors while providing varied textures and additional healthy fats.

Storage & Serving Tips

This high protein turkey pasta with ricotta stores beautifully in the refrigerator for up to 4 days in airtight containers. The ricotta-based sauce actually improves in flavor as it sits.

For reheating, I recommend using the stovetop method over low heat with 3-4 tablespoons of chicken stock or pasta water to restore creaminess. Stir gently and heat until warmed through to 165°F internal temperature.

This recipe doubles easily for meal prep or feeding larger families. You can also freeze individual portions for up to 6 weeks, though I suggest slightly undercooking the pasta initially since it will soften during the freezing and reheating process.

Conclusion

This high protein turkey pasta with ricotta has become our family’s new weeknight hero. The combination of lean turkey and creamy ricotta creates a satisfying meal that everyone actually gets excited about. It’s proof that healthy eating doesn’t require sacrifice when you know the right ingredient combinations. Give this one a try and watch it become a regular rotation recipe!