This Turkey bolognese and ricotta baked penne pasta is enriched with vitamins B1 and B6 as well as folic acid to boost your dietary needs.

San Remo has launched their Active Plus range – pasta varieties enriched with vitamins B1 and B6 as well as folic acid, to ensure you can get your daily dietary needs and achieve nutritional balance, contributing to a feeling of inner wellness.

Turkey bolognese and ricotta baked penne

Prep time 10 min | Cook time 70 min | Serves 4


  • San Remo Active Plus Penne 400g
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g turkey mince
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (optional)
  • 700g tomato passata
  • sea salt & cracked black pepper
  • 250g smooth ricotta
  • ¼ cup milk
  • 80g grated parmesan
  • basil leaves to garnish


Heat a medium heavy based saucepan over med to high heat. Add olive oil and onion and sauté until softened. Add garlic and sauté for a further minute.

Add turkey mince, break up with a wooden spoon and cook until browned.

Add spices, season with salt and pepper and add passata. Bring to the boil then simmer for 30 minutes. Preheat oven to 180ºC..

Meanwhile, in a pot of boiling salted water, add pasta and cook for 2 minutes less than packet instructions advise.

Add cooked pasta to the sauce, stir well to combine and transfer to a baking dish.

Mix ricotta and milk in a small bowl (you are after a béchamel consistency).

Pour the mix over the pasta, sprinkle with parmesan and place in the oven to bake for 40 minutes.

To finish garnish with basil leaves.

Recipe thanks to Nicola Scruby for San Remo Active plus