Easy Shell Pasta with Ground Turkey
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My ground turkey pasta is a versatile, easy-to-make pasta recipe perfect for busy weeknights. It’s a crowd-pleaser that combines the hearty, satisfying pasta with lean protein, all smothered in a delicious tomato sauce.
I also like to add mushrooms and bell peppers to give it depth of flavor, add fiber, and sneak in some seasonal produce. Much like my roasted tomato and bell pepper pasta and my chicken fajita pasta!
It comes together with fridge and pantry staples such as canned tomato sauce, beef broth, Italian seasoning, garlic, and veggies!
But one of the best things about this recipe is its simplicity. With just a few basic ingredients and straightforward steps, you can quickly prepare a delicious, homemade meal. It’s one of my family’s go-to recipes for a satisfying weeknight dinner, and it doubles as a perfect meal prep recipe, too!
Why this recipe works
- 30-minute meal!
- The sauce coats the pasta perfectly.
- Ideal for weekday dinners or meal prep.
- Easy to customize based on what you have!
How to make ground turkey pasta
(For the full recipe, scroll down to the recipe card below)
Cook the ground turkey
Cook until no longer pink, add some salt & pepper and transfer to a bowl and set aside for now.
Sauté
Sauté the veggies with garlic and seasonings. Add flour & stir to combine, the flour will act as a thickening agent and creates a rich, creamy sauce that coats the pasta more evenly.
Pour it all in!
Add in the tomato sauce and broth; bring it to a simmer. Then add the cooked ground turkey…we’re almost done!
Add the good stuff
The good stuff as in: cooked shell pasta, heavy cream and Parmesan cheese. YUM!
Voila!
It may seem soupy at first; just simmer and stir occasionally until the sauce thickens. Then serve with fresh basil, more Parmesan and maybe some black pepper or chili flakes.
FAQ
Can I use a gluten-free pasta?
Yes! Lentil pasta, chickpea pasta or your favorite gluten-free pasta works well. These pastas typically provide more protein and fiber which is great, too!
Can I use a different protein?
Ground chicken, ground beef or ground Italian sausage are all great options. Remember ground beef has a higher fat content, so you may need to drain excess fat after browning the meat.
What other veggies can I add?
Spinach, zucchini, carrot, or peas would be great options. I would saute the zucchini or carrots along with the onions and garlic, but stir the spinach or peas in at the end.
Tips and storage
- Fresh Parmesan: For the best flavor, buy a block of Parmesan cheese and grate it yourself, or buy the pre-shredded Parmesan in a bag. Avoid the powdered stuff in a shaker can, as it’s not as flavorful and doesn’t melt well.
- Salt in Layers: Season the ground turkey as it cooks and adjust the seasoning after adding all of the ingredients to ensure balanced flavors.
- Tomato Paste: Add a tablespoon of tomato paste in with the sauteed veggies for a richer tomato flavor.
- Let It Rest: Allow the combined pasta and sauce to sit for a few minutes before serving. This lets the pasta absorb the flavors of the sauce.
- Sides: Serve the pasta with a simple side salad, garlic bread, or roasted vegetables for a complete meal.
- Refrigerate: Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or extra sauce to keep it from drying out.
- To freeze: Allow the pasta to cool completely, then transfer it to an airtight container or freezer-safe bag. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
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Ground Turkey Pasta
Ingredients
- 12 oz. medium shell pasta (or pasta of choice)
- 1 lb. (16 oz.) ground turkey
- 3 Tbsp. olive oil
- 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
- 1 tsp. salt (taste and add more as desired)
- 1/2 tsp. pepper
- 1 tsp. Italian seasoning
- 2 Tbsp. all purpose flour
- 2 cups beef broth (or chicken broth)
- 1, (15oz.) can tomato sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- fresh basil for garnish (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil the water for the pasta and follow directions on the shell pasta box. Typically 8-10 minutes to cook medium shells.12 oz. medium shell pasta
- In a Dutch oven or wide stock pot, heat 2 Tbsp. of the olive oil over medium heat and cook the ground turkey. Season the ground turkey with salt and pepper. Once cooked, drain excess fat/liquid in the pan and place the ground turkey in a bowl and set aside.3 Tbsp. olive oil, 1 lb. (16 oz.) ground turkey
- Then, add the remaining tablespoon of olive oil to the same pan. Sauté the garlic, bell peppers, mushrooms, and onions with salt, pepper, and Italian seasoning until fragrant (about 5 minutes, stirring occasionally). Then, whisk in the flour until combined.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, 1 tsp. salt (taste and add more as desired), 1/2 tsp. pepper, 1 tsp. Italian seasoning, 2 Tbsp. all purpose flour
- Pour in the beef broth and tomato sauce and let it come to a simmer. Then add in the cooked ground turkey.2 cups beef broth (or chicken broth), 1, (15oz.) can tomato sauce
- Pour in the cooked shells or pasta of choice, heavy cream, and Parmesan. Stir to combine.1 cup heavy cream, 1/2 cup Parmesan cheese, freshly grated
- Taste and adjust salt and pepper or other seasonings as desired. It may seem soupy initially; just simmer and stir occasionally until the sauce thickens. If you would like it creamier, add more heavy cream. Garnish with fresh basil and more Parmesan cheese and enjoy! The pasta will keep in the refrigerator for 3-4 days.fresh basil for garnish (optional)
Equipment
Video
Notes
- Other seasonings that make a great addition but are not necessary include garlic powder, onion powder, fennel seed, red pepper chili flakes, dried oregano, and even a pinch of cayenne.
- You may substitute shell pasta for a different-shaped pasta, such as rotini or penne. I’ve even made it with cheese tortellini and added spinach for a fun twist!
- If you make it with more pasta (16 oz box of shells), add in more heavy cream or tomato sauce.
- To make as a pasta bake: Cook the recipe as written, and then place everything in an oven-safe dish (or leave it in a Dutch oven), top with Parmesan or even shredded mozzarella cheese and bake at 350° F. for an additional 20 minutes or until everything is hot and bubbly.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made this yesterday and I was quite pleased with the end result. I substituted Greek yogurt for the cream for health reasons, and I used elbow macaroni for the pasta because I had some on hand. Both substitutions worked just fine.
Thank you so much! 🙂
This recipe was amazing. I added some crushed red pepper flakes (1/4tsp) for additional heat and my entire family devoured it! It gives Italian restaurant vibes for sure. If I put this into the rotation, I would probably decrease the amount of heavy cream or switch to half and half with a little arrowroot slurry to make it the same consistency. It was definitely a hearty and cold weather dish.
So glad you enjoyed it 🙂 I love adding chili flakes, too! Thank you!
This pasta was absolutely delicious for meal prep this week! I used barilla protein pasta and added some cumin to the ground turkey while it was cooking, but I made the rest of it as the recipe is. This one is going in my favorite recipes
So happy you enjoyed this one – thank you! 🙂
This sounds delicious and I’m looking forward to trying it!
This is a great base recipe. I’m not a huge fan of Italian seasoning so I swapped fresh thyme and rosemary instead. I also swapped cream cheese for the heavy cream and added spinach leaves at the very end. The family raved
Love those swaps you made, Maria! So glad you loved this one!
I’ve never left a review on a recipe, but this has become a new favorite! I subbed the white mushrooms for baby Bella for more flavor, and used a plant based cream. Added some extra spices but stayed relatively true to the instructions. Absolutely incredible, thank you so much!
Aw thank you so much for taking the time to leave a review, I appreciate it! it looks great 🙂
Soooo good!!! I used a yellow pepper and subbed heavy cream with 3/4 c. milk and 1/4 melted butter. I also used chickpea shell pasta and it turned out delicious!! Will definitely make this again.
Amazing! So glad you enjoyed it – thank you soo much!
Absolutely loved this! I made a dairy free version and it turned out great!
So glad you loved it, Ashley! And happy to hear the dairy free version turned out great as well! 🫶🏻
Yum!! Thanks for the delicious (and healthy!) recipe. I threw in some red pepper flakes for a little kick, but otherwise followed your instrucrions to the T. So good!!
Love that! Looks perfect 🙂 thank you so much!
Made this yesterday for the family using up a variety of different pastas (half used boxes). I ended up using a little more parmesan and added in some garlic salt and red pepper flakes and it was AMAZING! Going into our rotation of family meals for sure!!
Those darn half used boxes! haha I have totally done that before too 🙂 thank you soo much, happy you enjoyed it!