2 C. Cattavelli or other chunky pasta shape
\n2 1\/2 oz. Sweet Italian Turkey Sausage, casing removed
\n1 C. Marinara Sauce
\n1\/2 C. part-skim Ricotta, room temperature
\n1\/4 C. chopped Parsley
\n3 T. Parmesan Cheese
\nPepper<\/p>\n
Cook pasta, drain, and set aside; keep warm. Heat a nonstick skillet over medium-high heat. Crumble in sausage and cook until browned; drain off fat and stir in sauce. Reduce heat to low and simmer five minutes. Combine the ricotta, parsley, parmesan and pepper in a small bowl. To assemble toss the hot pasta with the sauce and sausage; top each serving with a dollop of the cheese.<\/p>\n
1 C. 258 calories, 8g fat, 3g fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. Cattavelli or other chunky pasta shape 2 1\/2 oz. Sweet Italian Turkey Sausage, casing removed 1 C. Marinara Sauce 1\/2 C. part-skim Ricotta, room temperature 1\/4 C. chopped Parsley 3 T. Parmesan Cheese Pepper Cook pasta, drain, and set aside; keep warm. Heat a nonstick skillet over medium-high heat. Crumble in sausage and cook until browned; drain off fat and stir in sauce. Reduce heat to low and simmer five minutes. Combine the ricotta, parsley, parmesan and pepper…<\/p>\n