Turkey Ragù
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Turkey Ragù

Turkey Ragù

with Orzo and Cheesy Toasts

This orzo-centric meal packs on ragù flavour on a time-crunch! Savoury turkey, spinach and crushed tomatoes are the building blocks of a delicious sauce that gets paired with buttery orzo pasta. Can't forget the cheesy garlic bread, to scoop up every morsel!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

170 g


(Contains Wheat)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

28 g

Baby Spinach

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories913 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate104 g
Sugar15 g
Dietary Fiber9 g
Protein49 g
Cholesterol150 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Paper Towel


Cook orzo

Before starting, preheat oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup pasta water and set aside. Drain and return orzo to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1 min. Cover and set aside.

Start ragù

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up meat into small pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish ragù

Add crushed tomatoes with onion and garlic, Italian Seasoning and 1/2 tsp sugar (dbl for 4 ppl) to the pot. Season with salt and pepper.Bring to a gentle boil then reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min.

Make cheesy toasts

Meanwhile, halve ciabattas.Place ciabatta cut-side up on a parchment-lined baking sheet and brush with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then sprinkle with half the cheese. Bake in the middle of the oven until golden-brown and cheese has melted, 4-6 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Add spinach and orzo

Roughly chop spinach.When orzo is done, add spinach and orzo to the pot with sauce. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Cook, stirring occasionally, until spinach has wilted, 1-2 min.Remove from heat.

Finish and serve

Cut toasts into triangles.Divide turkey ragù between plates. Sprinkle remaining cheese over top.Serve cheesy toasts alongside.