NEW RECIPE: Sausage and Ricotta with Pumpkin Marinara

This is the fall dish that keeps you full and ready for the season. Hopefully full enough to avoid the leftover Halloween candy temptation this October. I will keep posting new recipes using the Pumpkin Marinara. And of course, you can use it in place of any of the recipes in the new Marinara Meals PDF ($4 with any sauce purchase, what a deal)!

Grab Eat Happy Kitchen Pumpkin Marinara here for a limited time. It will ship on or around 10/11/2021, and it’s freakin’ delicious. As always, there’s no sugar added, and it’s the perfect marriage of pumpkin, spice, and savory marinara. It goes perfectly with ricotta cheese. I can’t wait for you guys to try it.

Once it’s gone, it’s gone, so grab a few packs!

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Sausage and Ricotta with Pumpkin Marinara

(Serves 4-6)
Course Main Dishes, Soups/Stews
Cuisine Carnivore, Keto, Low Carb, NSNG


  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 pound (or 4 links) uncooked mild Italian sausage, casing discarded
  • 1 jar Eat Happy Kitchen Pumpkin Marinara
  • 1/2 pound broccolini, cut into 1” pieces
  • 1/2 cup fresh ricotta cheese


  • In a large, flat bottomed nonstick pan or Le Creuset, heat olive oil on medium high heat until shimmering. Cook onion until softened and fragrant, about 3-4 minutes. Add minced garlic and cook additional 1 minute.
  • Add sausage to pan and cook until browned and cooked through, breaking up clumps into bite-sized pieces. Pour in jar of Pumpkin Marinara. Bring to a rolling boil and stir in broccolini pieces. Cover, turn down heat, and let simmer 6-8 minutes, or until broccolini is bright green and tender when pierced with a fork. Remove from heat.
  • Tuck teaspoons of fresh ricotta throughout the dish, re-cover pan and let ricotta heat up for 1-2 more minutes. Uncover and serve immediately.
Keyword halloween, holiday, thanksgiving
Tried this recipe?Let us know how it was!


  • It was excellent! I ended up making my own pumpkin marinara from EHtoo. I thought the price of broccolini was ridiculous, so I used organic kale in its place – and added mushrooms. It also reheats well. I’ll definitely make it again, possibly with a different protein.

    • sounds perfect!! And YES that you subbed in something that was more affordable. I’ve been using regular broccoli in place of broccolini for awhile now b/c you just get so much more for your $$. And I love that you added mushrooms–always so good!!

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