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Gluten-Free Penne with Turkey Bolognese

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  • Author: Catelli
  • Total Time: 1 hour


Enjoy turkey with a twist this holiday season.


  • 1 pkg (340 g) Catelli Gluten Free Penne
  • 1 lb (500 g) lean ground turkey
  • 1 each onion, celery stalk and carrot, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) Italian seasoning herb blend
  • 1/2 tsp (2 mL) each salt and pepper (approx.)
  • 1 can (796 mL) crushed tomatoes
  • 1/2 cup (125 mL) white wine or sodium reduced chicken broth (I used vegetable broth)
  • Chopped fresh parsley and grated Parmesan cheese (optional)


  1. Brown turkey with onion, celery, carrot, garlic, Italian seasoning, salt and pepper in a large, nonstick skillet set over medium heat.
  2. Stir in the tomatoes and wine (or broth). Simmer, partially covered and stirring occasionally, for 45 minutes. Adjust seasonings to taste.
  3. Meanwhile, cook penne according to package directions. Spoon sauce over the penne. Garnish with parsley and serve with Parmesan cheese (if desired).



  • This recipe makes enough sauce for 6 portions. Leftover sauce can be reserved, tightly covered, in the refrigerator for up to 3 days.
  • For a more traditional Bolognese, add 1/2 cup (125 mL) milk to the sauce along with the tomatoes and wine. Replace the turkey with lean ground beef, veal or pork.
  • Per serving (about 1 1/2 cups/375 mL penne and 1 cup/250 mL sauce): 514 calories, 9 g fat, 2 g saturated fat, 67 mg cholesterol, 478 mg sodium, 81 g carbohydrates, 6 g fibre, 2 g sugars, 25 g protein. Excellent source of iron.
  • Cook Time: 60


  • Serving Size: 4