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.
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.
More ground turkey recipes:
- 10+ Quick Ground Turkey Recipes
- Sriracha Teriyaki Ground Turkey Meatballs
- Avocado and Turkey-Stuffed Sweet Potatoes
- Ground Turkey Swedish Meatballs
- Ground Turkey Black Bean Enchiladas
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Ground Turkey Pasta
Equipment
- Whisk
- Wooden spoon
- Measuring cups & spoons
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)
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.
