January 10, 2021
Kitchen Mangal
This ground turkey pasta is a super easy cheesy meal made in just one pot! It’s so delicious, reminiscent of our favorite hamburger helper recipe but healthier and just as easy!
Add this to your dinner rotation; the entire family will love it!
Why You Need This One-Pot Pasta
- This easy recipe is a time-saver; something every home cook needs! All in one pan, no extra dishes.
- This recipe is made from scratch but is just as easy as any boxed mix you’ve ever used.
- It uses ingredients you most likely have on hand.
- The sauce is so good, my family just can’t get enough and you won’t believe how fast it comes together.
- It reheats well making it great for lunches (although we never have any left over).
Serve it with a colorful tossed salad and some homemade garlic bread!
What’s in Ground Turkey Pasta?
MEAT Ground turkey is the meat of choice, but ground chicken would work well in this dish too. Or use ground beef and turn it into a hamburger helper style dish.
PASTA Medium pasta shapes work well in this recipe, I love the way the shells act as little cups to hold the sauce. Penne or rotini are great choices.
SEASONINGS Paprika, garlic, and black pepper add flavor. Add salt to taste.
CHEESE Two different kinds of cheese give this ground turkey pasta it’s signature savory flavor and creamy texture.
Be sure to use a bold cheese like sharp cheddar, it gives this dish a flavor boost.
Variations
Ground turkey pasta is also a great way to use up leftovers!
- Add veggies like spinach, broccoli, or mushrooms (or anything else you think might go well with mac and cheese) for a heartier dish with extra texture and flavor.
How to Make Ground Turkey Pasta
This easy dinner comes together in no time. It’s such a quick dinner to make!
- Brown Meat – Brown turkey, onion, and garlic (per the recipe below). Drain any liquid.
- Cook Pasta with Meat – Stir in broth, milk, and seasonings. Bring to a boil. Add pasta and reduce the heat to a simmer. Cook until the pasta is tender.
- Thicken Sauce – Make a slurry by combining equal parts corn starch & water until smooth. Add to sauce to thicken.
- Add Cheese – Remove from heat and stir in cheese.
Tips For a Perfect Dish
- Choose a medium pasta shape; shells, penne, bowtie, or rotini are good choices.
- Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
- Thicken the sauce further with more cornstarch slurry if needed.
- Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
- Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.
Leftovers
- Cheesy ground turkey pasta tastes just as good the next day Keep it in a covered container in the refrigerator and it will keep about 3-4 days.
- Freeze turkey pasta in zippered bags with the date labeled on the outside and it will keep in the freezer for a month.
One-Pot Wonders
- One Pot Pasta with Chicken – ready in less than 30 minutes
- Instant Pot Chicken and Vegetables – hearty & healthy
- One-Pot Cheeseburger Macaroni – stovetop version
- Sheet Pan Greek Chicken – so easy to make
- Creamy Tomato Chicken Pasta – cheesy & creamy
Did you make this Ground Turkey Pasta? Be sure to leave a rating and a comment below!
Cheesy Ground Turkey Pasta
Ingredients
- 1 pound ground turkey
- 1 onion diced
- 3 cloves garlic minced
- 2 cups chicken broth not low sodium
- 1 cup whole milk
- ¾ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 ½ cups pasta shells uncooked (or elbow macaroni)
- 1 tablespoon cornstarch
- 1 ½ cups sharp cheddar cheese shredded
- 2 tablespoons parmesan cheese grated
Instructions
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Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat.
-
Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil.
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Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.
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Combine cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Simmer 1 minute more.
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Remove from heat and stir in cheese.
Notes
- Choose pasta shapes that are hearty enough to stand up with the meat and any vegetables. Elbow macaroni, penne, bowtie, or rotini are good choices.
- Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
- Thicken the sauce further with more cornstarch slurry if needed.
- Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
- Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.
Nutrition
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