Description
Cheesy Ground Turkey Pasta features tender pasta, seasoned ground turkey, and gooey cheese – a quick, comforting, crowd-pleasing dish!
Ingredients
Scale
- 1 pound (454g) ground turkey (93% lean works best)
- 12 ounces (340g) medium pasta shells or penne
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (14.5 ounces/411g) diced tomatoes
- 1 1/2 cups (360ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 2 cups (8 ounces/227g) shredded cheese (a mix of mozzarella and cheddar works beautifully)
- 1/4 cup (25g) grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Step 1: Bring a large pot of heavily salted water to a boil. Add pasta and cook until 2 minutes short of the package directions for al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Step 2: While the pasta cooks, place a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the ground turkey, breaking it apart with a wooden spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until no longer pink, about 5-6 minutes. Transfer the meat to a plate and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add diced onions and cook until translucent, about 3 minutes. Add the bell pepper and continue cooking for another 2 minutes until slightly softened. Add garlic, Italian seasoning, and red pepper flakes (if using), and cook until fragrant, about 30 seconds.
- Step 4: Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This builds a foundation of rich flavor for your Cheesy Ground Turkey Pasta. Add diced tomatoes with their juice, scraping up any browned bits from the bottom of the pan.
- Step 5: Return the cooked turkey to the skillet. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Step 6: Stir in the heavy cream and 1 cup of the shredded cheese mixture until melted and smooth. Taste and adjust seasonings as needed—this is your chance to perfect the flavor profile.
- Step 7: Add the cooked pasta to the sauce, gently folding until every piece is coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Step 8: Top with remaining cheese and place under the broiler for 2-3 minutes, or until bubbly and golden. Watch carefully to prevent burning! Remove from heat, sprinkle with fresh herbs and grated Parmesan, then let rest for 5 minutes before serving your masterpiece.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 7g
- Sodium: 810mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg