Description
This easy weeknight Ground Turkey Pasta blends lean ground turkey, tender medium shell pasta, and a rich, savory tomato sauce enriched with cream and Parmesan. Ready in 30 minutes, it’s perfect for families and easily customizable with your favorite vegetables and spices.
Ingredients
Pasta
- 12 oz. medium shell pasta or pasta of choice
Protein
- 1 lb. (16 oz.) ground turkey
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1/2 large red bell pepper, diced small
- 4 oz. white mushrooms, thinly sliced or diced small
- 1/2 large white onion, diced
Liquids & Dairy
- 2 cups beef broth (or chicken broth)
- 1 (15 oz.) can tomato sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Seasonings & Other
- 3 Tbsp. olive oil
- 1 tsp. salt (taste and add more as desired)
- 1/2 tsp. pepper
- 1 tsp. Italian seasoning
- 2 Tbsp. all purpose flour
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the medium shell pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain and set aside.
- Cook the Ground Turkey: In a Dutch oven or wide stock pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey, season with salt and pepper, and cook thoroughly until no longer pink, breaking it apart as it cooks. Drain any excess fat or liquid, then transfer the cooked turkey to a bowl and set aside.
- Sauté Vegetables and Make Roux: In the same pot, add the remaining tablespoon of olive oil. Sauté the minced garlic, diced red bell pepper, sliced mushrooms, and diced onion with salt, pepper, and Italian seasoning until fragrant and tender, about 5 minutes. Whisk in the all-purpose flour until fully combined to create a roux.
- Add Broth and Tomato Sauce: Slowly pour in the beef broth and tomato sauce into the pot with the roux and vegetables. Stir well and bring the mixture to a gentle simmer. Once simmering, add the cooked ground turkey back into the pot to combine.
- Finish the Sauce and Combine with Pasta: Add the cooked pasta shells, heavy cream, and freshly grated Parmesan cheese to the sauce. Stir to combine everything evenly. Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, continue to simmer and stir until it thickens to your liking. For a creamier texture, add more heavy cream if desired.
- Serve and Garnish: Remove from heat, garnish with fresh basil leaves and extra Parmesan cheese if desired, and serve warm. Store leftovers in the refrigerator for up to 3-4 days.
Notes
- Optional additional seasonings that complement this dish include garlic powder, onion powder, fennel seed, red pepper chili flakes, dried oregano, and a pinch of cayenne for heat.
- You can substitute medium shell pasta with other pasta shapes like rotini, penne, or cheese tortellini for variety. Adding spinach makes a delicious twist.
- If using a larger amount of pasta (e.g., 16 oz.), increase heavy cream or tomato sauce accordingly to maintain sauce consistency.
- To convert into a pasta bake: After completing the recipe, transfer the mixture to an oven-safe dish, top with Parmesan or shredded mozzarella cheese, and bake at 350°F (175°C) for 20 minutes or until hot and bubbly.
