Go Back
+ servings
Logo of The Forked Spoon showing Spork
Overhead image of a large white ceramic skillet filled with cheesy turkey pasta.
4.78 from 379 votes

Ground Turkey Pasta

This Ground Turkey Pasta is a super easy, cheesy, and flavorful weeknight dinner made with lean ground turkey and pasta smothered in a creamy tomato sauce. Guaranteed to have the whole family begging for seconds!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
Calories: 613kcal

Ingredients

  • 12 oz penne pasta - or pasta of choice
  • 2 tablespoon olive oil
  • 1 large yellow onion - diced
  • 1 lb ground turkey
  • 2 teaspoon salt - divided
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 5 cloves garlic - minced
  • 2 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 (15-ounce) can tomato sauce
  • 1 cup half and half
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • fresh parsley - to garnish
  • red chili flakes - to garnish (optional)

Instructions

  • Bring a large pot of salted water to a boil (I usually add at least 1 tablespoon of salt) and cook the pasta 1-2 minutes less than the package instructions. After the pasta has finished cooking, reserve 1 cup of boiling pasta water before draining. Set the pasta aside.
  • Heat the olive oil in a large pan or Dutch oven set over medium heat. Cook the onions until soft and translucent, approximately 5 minutes.
  • Add the ground turkey and cook over medium to medium-high heat, breaking it into small bite-size pieces. Once cooked, season with salt, pepper, and Italian seasoning and stir in the minced garlic. Mix to combine and continue to cook for an additional minute or so.
  • Sprinkle the ground turkey with 2 tablespoons of flour and mix well to combine. Pour in the chicken broth and the tomato sauce and let it come to a simmer.
  • Add the cooked pasta to the pan and pour in the half-and-half. Stir to combine.
  • For a thinner sauce, slowly add additional chicken broth or reserved pasta water. For a creamier sauce, add additional half-and-half.
  • Season with salt and pepper, to taste. Stir in half of the mozzarella cheese and half of the cheddar cheese and top with the remaining half cup of each.
  • Reduce heat to low and cover your pan or Dutch oven with a tight-fitting lid until the cheese is melted. Remove from heat and enjoy!

Notes

  • You may also make this recipe with ground beef.
  • For an extra creamy sauce and pasta, swap the half-and-half for heavy cream.
  • For bubbly, golden cheese on top, preheat your oven to 400° F. After your pasta has been assembled and topped with cheese, transfer your (oven-safe) pan or skillet to the oven. Cook for about 5-10 minutes or so, or until the cheese is melted and bubbly.
  • The small cherry tomatoes that you see in the photos were added last minute as they would have otherwise spoiled in the refrigerator. Feel free to do the same with any vegetables you may have that are about to spoil.

Nutrition

Calories: 613kcal | Carbohydrates: 57g | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1700mg | Potassium: 871mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1011IU | Vitamin C: 11mg | Calcium: 335mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.