Ground Turkey Pasta

This easy weeknight Ground Turkey Pasta combines lean ground turkey, tender pasta shells, and a rich, savory tomato sauce in 30 minutes or less. Perfect for families and customizable with your favorite vegetables and spices.

Course Main Course

Cuisine American

Keyword ground turkey, orzo pasta salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 569kcal

Author Tawnie Graham of Kroll's Korner

Equipment

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)

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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)

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.

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