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Apr 18

Sausage Ricotta Pasta

Sausage Ricotta Pasta

This Sausage Ricotta Pasta is easy, fun and perfect for the season! I made this dish because my husband loves ricotta cheese and I wanted to make him something he’d like for dinners while I was out of town last week. It worked! He thought it was great. Spicy sausage, sweet peas, healthy spinach, bright lemon, creamy ricotta and hearty pasta make for a super satisfying meal. Plus this Sausage Ricotta Pasta comes together easily and is only 297 calories or 7 Weight Watchers SmartPoints per serving!

Sausage Ricotta Pasta

Looking for more lightened up pasta options? Check out the pasta section of my recipe index for favorites like Beef Stroganoff, Beefy American GoulashSlow Cooker Kickin’ Chicken PastaBeef and Sausage ManicottiPumpkin Alfredo Tortellini SkilletSpinach and Artichoke Lasagna Roll UpsChicken Cordon Bleu Pasta BakeTomato Soup Mac & CheeseSpaghetti PieSausage Tortellini SkilletBuffalo Chicken Lasagna Roll UpsChicken Parmesan Stuffed ShellsSpicy Sausage Pasta and many more!

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Sausage Ricotta Pasta

Yield: 8 (1 1/4 cups) servings


  • 12 oz uncooked pasta (I used orecchiette)
  • 1 ½ lbs uncooked hot Italian poultry sausage, removed from casings if present (I used Wegmans poultry sausage, turkey or chicken sausage will work fine)
  • 2 garlic cloves, minced
  • 4 cups chopped fresh spinach leaves
  • 1 cup frozen peas
  • 2 tablespoons chopped basil
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1 cup fat free ricotta cheese


  1. Cook the pasta according to package directions and drain.
  2. While pasta is cooking, bring a large walled skillet or saute pan over medium heat and add the sausage. Cook, breaking it up with a wooden spoon, until the sausage is cooked through and broken into small/bite-sized pieces. Add the minced garlic and continue to cook for another minute until fragrant.
  3. Add the spinach, peas, basil and pepper and stir until combined. Cook, stirring occasionally, for a few minutes until the spinach is wilted and the peas are warm. Add the cooked pasta from step one and stir together. Add the lemon juice and ricotta cheese and stir until well combined.

Weight Watchers Freestyle SmartPoints:
7 per (1 ¼ cup) serving (SPs calculated using the recipe builder on, a serving has 8 SP on the previous program

Weight Watchers Points Plus:
8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 ¼ cup) serving:
297 calories, 38 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 22 g protein, 3 g fiber (from

an Emily Bites Original


17 Responses to “Sausage Ricotta Pasta”

  1. #
    Donna Howard — April 19, 2017 @ 5:51 pm

    Oh Emily this sounds yum yum!! Definitely going to make it this week. I’m just wondering, if I don’t have fresh spinach, maybe I could use frozen?? I might give it a try – what do you think??

    • Emily Bites replied: — April 19th, 2017 @ 5:53 pm

      Sure! Just make sure you squeeze it out after you thaw it to release the water. I hope you love it 🙂

  2. #
    Marybeth — April 21, 2017 @ 8:43 am

    Made this the other night on a cool, rainy night – it was just perfect! It came together really quickly and my entire family loved it!
    Thank you!

  3. #
    Kathi Polz — April 21, 2017 @ 6:44 pm

    Winner, Winner delicious dinner!!!! Thank you.

  4. #
    Suzy Tyson — April 22, 2017 @ 3:34 pm

    Delish! Tons of flavor and one serving is more than enough! Love my WW journey thanks to your recipes!

  5. #
    Darlene — April 24, 2017 @ 9:23 am

    How did you reheat this? Does it microwave ok?

    • Michelle replied: — June 25th, 2017 @ 10:26 am

      Microwave worked fine when we reheated.

  6. #
    Jessica — April 24, 2017 @ 8:02 pm

    Emily! This is amazing! This was a huge hit in my household tonight and will definitely make the rotation. Thanks for sharing!

  7. #
    Kelly — April 25, 2017 @ 5:04 pm

    I am on weight watchers and was searching for some new recipes. I made this tonight and doubled the recipe since I made it for the whole family. It was DELICIOUS!!! Everyone said it’s a keeper. This will be a regular on the menu. Thank you Emily for a great recipe. This is the first one I’ve tried of yours and can’t wait to try many more!

  8. #
    Jessica — April 27, 2017 @ 8:35 pm

    This was soooooo good and super easy and quick to make! I couldn’t find hot Italian sausage or fat free ricotta so I had to sub sweet Italian sausage and low fat ricotta. Added a sp per serving, but worth it. It made a lot so my husband and I have lunch for tomorrow. This will be going on weekly rotation! First time posting, but I have to thank you for all of your wonderful recipes. It’s made this journey a little easier for my husband and I. Huge fan. 🙂

  9. #
    Lauren — May 3, 2017 @ 8:27 am

    Made this last night for my parents and we all LOVED it. It was delicious!! Thank you for so many wonderful recipes!

  10. #
    Angelina — May 5, 2017 @ 12:48 pm

    I saved this recipe from when it was originally posted. I finally made it for our dinner last night. It was VERY delicious. I also liked that the pasta held the sauce. I di8dn’t have any Fresh Spinach on hand, so I used Fresh Kale. We LOVED this dish. It was VERY tasty, and not too difficult to prepare.

  11. #
    Deb — May 11, 2017 @ 9:07 pm

    I made this tonight for my family & they loved it! Very delicious!!

  12. #
    Ashley — May 26, 2017 @ 9:18 am

    We LOVE this! Do you think I could make this into a freezer meal somehow?

  13. #
    Denise Metcalf — August 18, 2017 @ 10:09 am

    This sounds great! I am assuming that the 2 tbls basil means fresh basil? Would it be OK to sub 2 tsp dried basil instead and have the flavor be the same? Thanks!

    • Emily Bites replied: — August 23rd, 2017 @ 2:44 pm

      Sure! I’ve never made that sub personally so I can’t guarantee the flavor will be the same but I doubt it will be drastically different. Let me know how it works out!

  14. #
    Gabby — March 18, 2018 @ 4:04 pm

    Do you think you could sub vottage cheese for the ricotta??

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