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Turkey Bolognese

Turkey Bolognese with Roasted Zucchini, Peppers, and Whipped Ricotta

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Recipe Details


An intense craving for pasta and meaty Italian sugo strikes in the middle of summer—what to do? Chef Shanna knows the feeling all too well, which is why she crafted this turkey version of a Bolognese sauce, ladled over summer's best produce to swipe up every drop. It's still topped with creamy whipped ricotta and toasted pine nuts for crunchy contrast.


  • < 600 Calories
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 560
  • Protein 45g
  • Total Carb 27g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    8 ounces
  • mini sweet peppers
    mini sweet peppers
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • pine nuts
    1 tablespoon
    pine nuts
  • ground turkey
    12 ounces
    ground turkey
  • tomato purée
    1 cup
    tomato purée
  • dried oregano
    1 teaspoon
    dried oregano
  • ricotta cheese
    4 ounces
    ricotta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut zucchini lengthwise into ¼-inch slices, discarding ends. Quarter mini peppers lengthwise, discarding seeds and stems. Peel onion, halve, and thinly slice. Mince garlic. Place pine nuts on a small piece of foil; bring edges together and seal to form a pouch.

  2. Roast vegetables and pine nuts

    Roast vegetables and pine nuts

    Line a baking sheet with foil. On prepared sheet, toss zucchini, mini peppers, and onion with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired, then spread in a single layer. Add pouch with pine nuts to sheet. Roast until vegetables are tender and pine nuts are toasted and fragrant, 15-18 minutes.

  3. Cook turkey

    Cook turkey

    While vegetables roast, heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add turkey and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  4. Simmer turkey Bolognese

    Simmer turkey Bolognese

    To pan with turkey, still over medium-high heat, add tomato purée, garlic, and half of dried oregano. Simmer until sauce is thickened, 4-5 minutes. Season with ¼ teaspoon salt and black pepper as desired.

  5. Whip ricotta

    Whip ricotta

    While sauce simmers, in a medium bowl, combine ricotta, ¼ teaspoon salt, and black pepper as desired. Whisk until light and fluffy, 1-2 minutes.

  6. Plate turkey Bolognese

    Plate turkey Bolognese

    Divide turkey Bolognese between roomy serving bowls. Top with roasted vegetables, then dollop over whipped ricotta. Garnish with toasted pine nuts and remaining dried oregano. Dig in!

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